The School of Artisan Food

The School of Artisan Food

Description

The School of Artisan Food exists to teach all aspects of artisan food production. It offers a unique opportunity for people of all skill levels to expand their knowledge through Demonstrations, short courses, and, from 2010, a Degree in Artisan Food.Based in the heart of Sherwood Forest on the Welbeck Estate in North Nottinghamshire, the school is housed in a stunning former fire stables, dating back to 1850. Newly-refurbished training rooms are specially equipped for the teaching of bread-making, cheese-making, brewing, charcuterie and preserving. The environment is serene and inspiring, but very accessible. The School of Artisan Food is especially keen to provide opportunities for the local community as well as to teach enthusiasts, existing and aspiring producers and newcomers from further afield.The school and its founders are passionate about good quality, wholesome food.

Top courses

  • Short course
  • Welbeck
  • 1 Day

...To learn the basics of cheese making, from it's origins to making a basic cheese. Suitable for: Existing practitioners who wish to develop their knowledge and skills... Learn about: Food Preparation, Food Handling... More


£ 135
+ VAT
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  • Short course
  • Welbeck
  • 1 Day

...late tomatoes, onions, blackberries, quince, damsons and pears, discover how simple it is to transform them into delicious autumn jams, jellies and chutneys... Learn about: Food Handling, Food Preparation... More


£ 125
+ VAT
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Basic Brewing course in Welbeck
The School of Artisan Food
  • Short course
  • Welbeck
  • Beginner
  • 1 Day

...water into the final product and get an introduction to the brew kit. You’ll also find out about the all-important ingredients, including the different malts available... Learn about: Food Handling, Food Preparation... More


£ 135
+ VAT
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  • Short course
  • Welbeck
  • 1 Day

...their knowledge and skills People who are interested in starting an artisan food enterprise Enthusiastic amateurs Absolute beginners It’s all about food!... More


£ 125
+ VAT
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  • Short course
  • Welbeck

...their knowledge and skills People who are interested in starting an artisan food enterprise Enthusiastic amateurs Absolute beginners Festive Three... Learn about: Food Handling, Food Preparation... More


£ 65
+ VAT
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  • Short course
  • Welbeck
  • 1 Day

...their knowledge and skills People who are interested in starting an artisan food enterprise Enthusiastic amateurs Absolute beginners Game in a Day... Learn about: Food Handling, Food Preparation... More


£ 135
+ VAT
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  • Short course
  • Welbeck
  • 1 Day

...Alongside our master butcher, try your hand at making these savoury delights. You will be shown the art of making a traditional hand-raised... Learn about: Food Handling, Food Preparation... More


£ 135
+ VAT
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  • Short course
  • Welbeck
  • 1 Day

...and briefly discuss pre-slaughter, slaughter and post-slaughter treatment of pork. Examine how the various cuts of meat can be transformed into delicious pork dishes and charcuterie... Learn about: Food Handling, Food Preparation... More


£ 135
+ VAT
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  • Short course
  • Welbeck
  • 1 Day

...their knowledge and skills People who are interested in starting an artisan food enterprise Enthusiastic amateurs Absolute beginners Stir up Sunday... Learn about: Food Handling, Food Preparation... More


£ 125
+ VAT
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Artisan Food course in Welbeck
The School of Artisan Food
  • Bachelor's degree
  • Welbeck
  • 2 Years

...Practical training is consolidated through work placements, arranged by SAF, with artisan foodmakers throughout the United Kingdom, and beyond... Learn about: Food Preparation, Food Handling... More


Price on request
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Teachers and trainers (4)

Emmanuel Hadjiandreou
Emmanuel Hadjiandreou
Baking

Emmanuel has a real passion for artisan bread – originally from South Africa, in the UK he has worked for Flour Power, Gordon Ramsay, Daylesford Organic and is now the head baker at Judges Bakery in Hastings, where he has introduced the art of making organic slow-dough breads to the team of bakers. He has a special knowledge of Continental breads, having baked in Germany, where he learned to make a world-class stollen.

Michael Boyle
Michael Boyle
Butchery & Charcuterie

Having grown up in rural Nottinghamshire, Michael started his working life within the agricultural industry, supplying animal feed products to local farmers. After eight years of working with local farmers he was approached by the Welbeck Estate to set up a farm shop on the estate. To gain insight into the butchery aspect of the farm shop, Michael worked as an apprentice with a butcher in Bakewell, and then devoted his energies into the creation of the Welbeck Farm Shop.

Paul Birchall
Paul Birchall
Butchery & Charcuterie

Paul started his career in butchery at the tender age of seventeen. He quickly learned traditional butchery techniques from established family butchers. Paul has also worked with some of the finest butcheries in the country including a three year term at the Chatsworth Farm Shop. Since joining the team at the Welbeck Farm Shop, Paul has pared his understanding of traditional butchery with his enthusiasm for local and seasonal produce to develop delicious new products. Paul also regularly runs practical demonstrations for the Welbeck Farm Shop’s Butchery evenings.

Ray Smith
Ray Smith
Butchery & Charcuterie

Ray Smith has been involved with butchery in various forms since he was fifteen years old, although he has had several other occupations over the years! He and his wife ran their own shop for twelve years, and during this time Ray learned most of the skills for which he is so well known today. In 1998 he met Hugh Fearnley-Whittingstall and become the River Cottage butcher, giving Hugh the benefit of his expertise and knowledge during the writing of both the River Cottage Cook Book and the River Cottage Meat Book, which Hugh openly admits he couldn’t have written without Ray’s help.