School Dinners

Our chefs - Sheryl, Chris, Lynne and Vickie - are renowned for their delicious school dinners. Lunches are always plentiful and make the most of local, seasonal produce, whether that's from our own kitchen garden, supplied by social enterprise Rhubarb Farm or sourced from the Welbeck Estate.

Here is our next school dinner ...

Thursday 25 January 2018

Rarebreed beef curry
Saag aloo (spiced potatoes with spinach)
Fragrant coconut rice
Naan bread

Followed by a selection of cheese, artisan bread and chutneys

Come and experience our fantastic lunches for yourself. We look forward to seeing you soon.

Please note: Dishes may vary slightly depending on availability of ingredients.

"I do need to mention the catering at the School, which is in another league. All the food served is made fresh on site (and literally in front of us in this case) using as much of their locally grown Welbeck produce as possible, including bread from their own bakery and cheese from their dairy (and depending on your course, beer from the brewery). Today’s lunch was no exception."
Abby Brennan, editor at the Great Food Club


Sorry, no dates available.


Customer Reviews

Kelly Tynen
I so look forward to my Artisan School Dinner days. The team are extremely talented and cook the most amazing food with delicious products. I have a new love for different cheese now! The value for money is exceptional and they are always welcoming friendly and will cater to you should you have any requirements. Thank you!

Student Success

More Case Studies
The Sunshine Pizza Oven

The Sunshine Pizza Oven

During the early stages of setting up The Sunshine Pizza Oven, Dan came to the School for the one-day Italian Baking and Pizza Making course, led by Emmanuel Hadjiandreou.

Full Case Study
Sophie Wood

Sophie Wood

Barmies, a handmade slow baked snack made from the barm of skilfully crafted beers, was developed by 28-year-old Sophie Wood while studying for an Advanced Diploma in Artisan Baking at the School of Artisan Food.

Full Case Study
Sophie Williamson

Sophie Williamson

A one-day cheesemaking course at the School of Artisan Food was the catalyst for Sophie Williamson’s unconventional journey from IT security specialist to professional cheesemaker.

Full Case Study
Lisa Wheeler

Lisa Wheeler

While studying for an Advanced Diploma in Artisan Food Production at the School of Artisan Food in 2010, Lisa was inspired to make the move from baking to butchery. In 2016 she set up her own business, Norfolk Charcuterie.

Full Case Study

Newsletter Signup