Student Stories

Sarah Worrall

Sarah Worrall

When qualified chartered accountant, Sarah Worrall took part in a short course at The School of Artisan Food little did she imagine it would set her on the start of a new journey. It prompted her to think about a whole new career change.

Pavan Vadhesha

Pavan Vadhesha

Stuck in a job that she didn’t enjoy, Pavan Vadhesha decided 2020 was the year she was going to take a leap of faith, retrain and switch career. She's now studying towards an Advanced Diploma in Artisan Baking.

Afshin Dianak Shori

Afshin Dianak Shori

When Afshin Dianak arrived in England from Iran as a refugee five years ago he never thought he would see himself learning how to become a baker.

Halima Hamza

Halima Hamza

Baking has always been a passion for Halima Hamza, so it was a dream come true when she won a scholarship to The School of Artisan Food.

Becca Crofts

Becca Crofts

Becca Crofts loved baking from a young age. However, it was a graduation present from her parents that set her on her path to a career in baking.

Dan Cox & Sarah Lagden

Dan Cox & Sarah Lagden

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.

David Jowett

David Jowett

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

Ameena Nur

Ameena Nur

After graduating with an Advanced Diploma in Artisan Baking in 2017, 28-year-old Ameena Nur is now setting up her own micro-bakery thanks to a small business grant from the Prince’s Trust.

Sara Percevicius

Sara Percevicius

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

Emma de Giacometti

Emma de Giacometti

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

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.

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.

Nick Brake

Nick Brake

A former student at The School of Artisan Food, Nick Brake set up his successful artisan British charcuterie company in Braunston-in-Rutland.

Lynda Hill

Lynda Hill

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

Kate O'Shea

Kate O'Shea

Kate's artisan baking career was kickstarted by a three-day bread course at the School. Since then, she has gone from strength to strength and is now founder of Nottingham's thriving Tough Mary’s Bakehouse​.

Ian Waterland

Ian Waterland

Ian runs his own micro-bakery Knead Good Bread in Leicestershire and combines a love of real bread with his experiences as a mental health nurse by teaching adults with learning difficulties how to bake.

Helen Lockett

Helen Lockett

After completing the Advanced Diploma in Baking in 2017, Helen joined forces with friend Carla to set up micro-bakery Bakery108 in Bristol.

Cedric Martens

Cedric Martens

After moving to the UK to study for the School of Artisan Food’s Advanced Diploma in Baking in 2015, Cedric returned home to establish his own artisan bakery, Koek en Brood.

Rebecca Bishop

Rebecca Bishop

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.

Michael Thomson

Michael Thomson

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 their own artisan business.

Robbie Livingstone

Robbie Livingstone

Robbie Livingstone left a career in printing to make his dream of opening his own bakehouse a reality. He is now in the process of setting up his own business after completing the Advanced Diploma in Baking.

Clare Barton

Clare Barton

​The Bakehouse at 124, an artisan bakery, coffee house and tea room in Tonbridge, is the brainchild of Clare Barton. Clare launched her artisan baking career in 2014 after completing the School of Artisan Food’s Advanced Diploma in Baking.

Russell Goodwin

Russell Goodwin

Russell Goodwin, a graduate from the School of Artisan Food has set-up an innovative business model for his delicious artisan products, selling to Manchester commuters.

Glenn Stephens

Glenn Stephens

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.

Martha Brown

Martha Brown

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.