The School of Artisan Food is an award-winning charity, dedicated to enthusing and helping people from all walks of life to learn about healthy, sustainable - and delicious - food.
Offering a wide range of over 80 hands-on courses taught by world-class award-winning tutors, we’ll get you truly fired up about the art and business of sustainable artisan food production. From baking and patisserie to cheese-making and butchery; pie-making to brewing, preserving and pickling to foraging or ice cream making; our courses cater for all levels, whether you are a complete beginner or a professional.
Experience a warm welcome as one of our 4,000 course participants each year from home brewers and bakers to heritage cheese makers; young people at local colleges to career-changers and industry experts. Whether you fancy getting stuck in to a two-hour taster experience, improving your skills on a day or week-long course, or enrolling on our six-month Advanced Diploma in Artisan Baking, our award-winning set-up offers unrivalled expertise and support in a welcoming, relaxed atmosphere: we want to help you learn about creating sustainable, cost-effective, tasty food from scratch, but we also want you to enjoy the experience, experiment, and have fun!
Take a culinary journey back through time with this informative course combining food history with practical cooking, led by food historian, broadcaster and writer Ivan Day. This two-day course will give you the opportunity to practise long-forgotten cookery techniques and learn more
This one-day course will give you the opportunity to practise long-forgotten period sugar work techniques and learn more about the history of food. This course will give you some experience of reconstructing historical confectionery items using original equipment, materials and techniques
Master the techniques of producing home-made ice cream, with the help of Kitty Travers, founder of London’s La Grotta Ices. During this practical one-day course she will guide you through nine different types of vanilla ice cream, as well as some more unusual flavour ideas
Our six-month Advanced Diploma in Artisan Baking has equipped hundreds of people with the practical and business skills needed to pursue a successful career in artisan baking.
Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round. If you’d like to discover how to use traditional food preservation techniques to fill your store cupboards for the year ahead, why not join renowned cook and fo...