Food Business Start-ups (Two Day)


Planning on setting up your own artisan food business? This two-day food business start-up course is designed for you. Guided by our expert tutor Yvonne O’Donovan - the School’s Head of Business and Enterprise – you will work through an outline business plan, using creative workshops, practical exercises and live examples. By the end of the course you will have developed a clear action plan to successfully launch your own artisan food business.

Yvonne has designed a flexible business model which can be customised to deliver results for businesses of every size based in any location, whether in the UK or overseas, and operating in any artisan food or drink sector.

During the course, you will be encouraged to discuss your specific areas of interest and invited to share in the challenge of developing and launching a new artisan food venture.

There may also be the opportunity to visit the Welbeck Farm Shop and other artisan food production businesses on the Estate (dependent on the schedule and availability of the businesses).

Refreshments will be available throughout both days, as well as an informal buffet lunch cooked by our fantastic team of chefs.

If you are thinking of attending, here are a few more details…

The maximum number of students on this course is 12. We like to keep our group sizes small and personal to ensure you have plenty of one-to-one opportunities with Yvonne.

Who is this course for? This two-day course is ideal for those exploring options for setting up an artisan food business or who have specific questions about how to take their concept forward. It is equally relevant for those already trading, with an outline plan in place. The group will work together with Yvonne to test assumptions and assess if they are achievable.

Should I have made progress with my ideas before attending the course? Not necessarily. We welcome students at all stages in the process, from those with an initial idea to those already trading.Working through ourartisan food start-up toolkit will help anyone turn their creative ideas and plans into reality.

What can I expect to gain from the course? The course is not an academic overview of entrepreneurship. It is an intensive, experiential two days, with a focus on fast-tracking critical decisions in the early stages of your food business. It is built on Yvonne’s experience and knowledge of the food sector, gained while working with hundreds of businesses over many years. The course aims to provide the foundation to build a viable business model in this dynamic and vibrant sector.

15% discount when you book both Food Business Start-ups and Creating a Successful Micro-Bakery courses. Enter code BZCSKPE15 to receive the discount.

'It gave me a lot to think about and highlighted gaps in my ideas and potential problems. It has also given me enthusiasm to continue on my journey.'

'Yvonne has a lot of knowledge and experience in this area and the fact that she has so many real business examples to share, gave us all such a great practical insight as well as the theory.'

'It has given me a more coherent timeline and actions. Well worth it. What it also gave me was a connection with others in similar positions, helping to contextualise and step outside my own thoughts. Would I recommend this course? Absolutely.'

'Yvonne was fabulous - inspiring, patient, approachable and having her experience to draw on across different sectors was so useful!'


Thu 26th Oct - Fri 27th Oct 2017

Places left: Limited spaces available

Thu 7th Dec - Fri 8th Dec 2017

Places left: YES

Thu 8th Feb - Fri 9th Feb 2018

Places left: YES

Thu 26th Apr - Fri 27th Apr 2018

Places left: YES

Thu 21st Jun - Fri 22nd Jun 2018

Places left: YES


Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £395.00

Subjects: Food business start-ups


Yvonne O'Donovan

Book Now

Customer Reviews

Catherine Drennan
Attending a course at the School is like stepping into another world! The surroundings are beautiful, facilities are fantastic, staff so friendly and helpful and the food is a real treat as always. The course itself was brilliant - I went into it afraid of the idea of a start-up because I had little idea of how to plan and research etc. I now feel so much more enlightened, I have a concrete idea of what needs to be done and importantly, how to do it. Am I still afraid? Well yes, but only because I now know how much work I still have to do, rather than being afraid because I know nothing - much better position to be in! Yvonne is fantastic - she speaks from personal experience as well as having worked with other start-ups so you feel confident that her advice, ideas and opinions are worth taking on-board. I'd highly recommend this course for anyone thinking of starting a business in the food industry.

Glenda Devlin
I am considering starting a small food business and found this course invaluable. This course really gives you all the information you need to research your market, product and competitors to enable you to make the decision then how to act on it. There is clear guidance on writing a business plan, getting access to start up grants and great resources to move you from thinking to acting. I would recommend this course to anyone who is contemplating entering the food market.

Student Success

More Case Studies
Two Magpies Bakery

Two Magpies Bakery

From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.

Full Case Study
Mike's Fancy Cheese

Mike's Fancy Cheese

Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...

Full Case Study
Forge Bakehouse

Forge Bakehouse

Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.

Full Case Study
Rex Bakery

Rex Bakery

Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup