Celebrating 15 years at The School of Artisan Food
2024 marks the 15th anniversary of The School of Artisan Food, a not-for-profit school dedicated to inspiring and helping people from all walks of life to learn about healthy, sustainable and delicious food.
To honour the special occasion, the school has announced a special summer programme featuring over 40 short courses during July and August.
The highlight of this year’s line-up is a 4-week Artisan Summer School. Running from 29 July until 23 August 2024, the Artisan Summer School is suitable for home bakers and anyone with a love of artisan food. No previous experience is necessary as students will be guided by the school’s world-class tutors, Kevan Roberts, Sally-Ann Hunt and Martha Brown. During the Summer School, students will be taught in a small group in the School of Artisan Food’s specialist training rooms, gaining hands-on experience to develop their knowledge, techniques and confidence day by day.
Highlights of the course include:
- Learning the basics of baking bread, making tinned loaves, bread rolls, brioche, pizza and sourdough;
- Graduating to more advanced techniques, including creating gluten-free and buckwheat dough;
- Making traditional English pies with hand-raised hot water pie crusts;
- Studying artisan patisserie, producing raspberry and meadowsweet financiers, milk chocolate and sesame choux buns, and venison and wild garlic petivier;
- In the School’s dedicated teaching dairy, make ice cream, butter and yoghurt;
- Learning Viennoiserie, producing a range of sweet and savoury laminated pastries, including pain au chocolat, zaatar, gruyere croissants and Danish pastries;
- Out of the kitchen, students will also enjoy a visit to a local flour mill to see first-hand how flour is produced, a foraging walk, a picnic by the boating lake, and a behind-the-scenes tour of the artisan producers based on the Welbeck estate, including Welbeck Bakehouse, Welbeck Abbey Brewery, DropWorks Rum Distillery, and Stichelton Dairy.