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The School of Artisan Food is hosting its annual weekend of fascinating talks by leading food thinkers.
Building on the success of previous guest lecture weekends we are offering another opportunity to listen, share and join in the discussions on a wide range of topical food subjects. Confirmed guest speakers for 2016:
Sarit and Itamar’s ten table restaurant, Honey & Co, has taken the food world by storm. The restaurant serves Middle Eastern inspired food at breakfast, lunch and dinner. The Honey & Co cookery book won the Sunday Times and Fortnum and Mason food book of year and was followed by an equally brilliant baking book.
A leading investigative food journalist and an influential commentator on the food chain, Joanna has won five Glenfiddich awards for her writing, including a Glenfiddich special award for The Food We Eat. Joanna’s contribution as a journalist was recognised with the prestigious Derek Cooper Award at BBC Radio 4's Food and Farming Awards. Joanna’s most recent title is Swallow This – an essential read.
Head chef of Soho’s iconic Quo Vadis restaurant, Jeremy Lee is a champion of seasonal British produce. Before making regular TV appearances, most notably on Great British Menu, Jeremy was head chef at Blueprint Café for 18 years. Jeremy joined forces with the Hart Brothers to relaunch Quo Vadis in 2012.
Acclaimed art critic, journalist, broadcaster and food lover Andrew’s career started as the chief art critic for the Independent newspaper before writing for the Sunday Telegraph. He’s graced our screens since the early 1990s, presenting numerous documentaries and appearing on the BBC’s The Culture Show. More recently Andrew toured Italy and Sicily soaking-up the culture, art and wine with the Michelin-starred chef Giorgio Locatelli.
Awarded the prestigious food writer of the year on three occasions by the Guild of Food Writers, Bee is a journalist, broadcaster and food historian. Writing regularly for the Guardian newspaper, Bee is also the author of the highly acclaimed First Bite; How We Learn to Eat and the multi award-winning Consider the Fork.
Ivan Day is Mr. Food History. A published author, who regularly appears on television and radio sharing his exceptional knowledge of British and European culinary history. Ivan is one of the UK’s most celebrated food scholars as well as a gifted professional cook and confectioner. His re-creations of historic meals are in high demand and he has exhibited and lectured around the world.
A school meals champion and the inspiration for Jamie Oliver’s fight to improve what children are served. Jeanette is an experienced dinner lady who believes in simple, traditional dishes with a modern twist, made with the freshest local and - where possible - organic ingredients.
Anna Hedworth is The Grazer, proprietor of the Newcastle based Cook House and a food blogger. Described as a kitchen, rather than a restaurant, the Cook House opens for breakfast and lunch to a loyal following. In addition Anna hosts supper clubs, pop-up food events and classes in-between sharing her food adventures and the delights of the North East.
Named by the Observer newspaper as a Rising Star of 2015, Olia has a growing reputation as one of the UK’s most creative food writers, stylists and chefs. Born in Ukraine, the UK is now her home where she trained at Leith’s. A spell at Ottolenghi followed and Olia recently published her first book, Mamushka – Recipes from Ukraine and beyond.
In partnership with the Harley Gallery and as part of the Grand Tour Exhibition we will be dedicating an afternoon to food history and art, with speakers Andrew Graham-Dixon and Ivan Day.
The Grand Tour reinterprets world class collections through contemporary art across four venues. It is a partnership between Chatsworth, Derby Museums, The Harley Gallery and Nottingham Contemporary together with Experience Nottinghamshire and Visit Peak District and Derbyshire. For more information visit www.thegrandtour.uk.com.
The lectures will be hosted at The School of Artisan Food, Welbeck, Nottinghamshire.
The weekend lecture fee includes refreshments and lunch over the two days.
Sorry, no dates available.
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