COURSES OFFERED BY THE SCHOOL OF ARTISAN FOOD

From the delicious crunch of a crusty traditional baguette to the soft, rich taste of brioche, fresh artisan bread is an integral part of daily life in France. By the end of this practical one-day course you’ll have the skills, knowledge and confidence to bake a selection of authentic French loa...

You'll learn handy tips for firing up a BBQ and cook a tasty range of dishes on the grill.  Discover the secrets to cooking with fire and smoke – the most ancient of artisan cooking techniques – with our one-day BBQ course. Led by Sally-Ann Hunt, you’ll discover how to cook a range of delic...

This one-day course is ideal for those who love nothing more than tucking into a traditional meat pie. Join our in-house team to learn how to produce proper handcrafted pies at home.

This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou. 

You’ll be guided through every stage of the gluten-free baking process by David Carter. He’ll give you plenty of opportunity to get hands-on, practising kneading, shaping, proofing and baking techniques as he also shares his gluten-free bread and pastry knowledge.

Find out about the ingredients vital to creating the signature flavours of Italian breads, and practice kneading, proofing and shaping techniques. You will create a selection of baked goods to take away with you, including ciabatta, focaccia, and sweet and savoury pizzas.

A unique, hands-on six-day course in traditional butchery methods under the expert guidance of Andrew Sharp. During the course, you will learn a range of practical skills and gain an in-depth understanding of the artisan butchery sector.

The course has been specifically developed by Ian Waterland who worked for many years as a mental health professional. The course is ideal for those wishing to explore the subject of therapeutic baking for themselves and for those planning to support others with therapeutic baking.

This Advanced Artisan Cheese course is delivered across four days, including two days of soft and hard cheese. and two days of reviewing the most common defects observed in the artisan cheese industry. Investigating identification, causes and solutions for each.

Join renowned baker and author Emmanuel Hadjiandreou to master all the skills you need to perfect artisan Viennoiserie, from working with quality ingredients to the lamination of dough and dough folding, rolling and shaping.