The School of Artisan Food

What are you baking this week?

Proofed and egg washed pain au chocolat, ready to bake.

Excellent work!

Key lime pie with a perfectly crisp shortcrust pastry, made by delegates on Martha Brown's Introduction to Pastry https://www.schoolofartisanfood.org/courses/short-courses/patisserie-viennoiserie/introduction-to-pastry-1-day

Glossy, crisp, flaky cheese twists, made by delegates on Martha Brown's Introduction to Pastry, where they made puff pastry, shortcrust and pâte sucrée from scratch. https://www.schoolofartisanfood.org/courses/short-courses/patisserie-viennoiserie/introduction-to-pastry-1-day

Exciting news! Award winning food creator Emily Leary is going to be teaching a 2 day food photography course here at the School. If you'd like to learn the secrets to producing stunning food images, come along!

Food Photography – Theory and Practical Join food photographer and author Emily Leary on an immersive two-day food photography course, designed to elevate your photography skills.

We have three Woodfired Pizza Workshops with still to come this summer: Monday 29th July, Friday 16th August (sold out), and Friday 20th September, Are you coming along? https://www.schoolofartisanfood.org/courses/short-courses/baking/woodfired-pizza-workshop

The view from the oven door.

Bassetlaw Place-Based Partnership has put together this Summer Holiday Support Booklet, filled with ideas for cheap or free activities, as well as information on local support available to you if you need it https://heyzine.com/flip-book/bassetlaw-summer

We're all really impressed with these pork pies, made by our Year 2 FdSc Artisan Food Production students in a class with Sally-Ann Hunt.

What do you love about sourdough? Making the dough? Watching it spring in the oven? Hearing the freshly baked crust crackle? The sounds as you slice through the crust? The flavour? The texture? I don't think we could choose just one thing!

Learn from expert butchery tutor Andrew Sharp. Head over to our website to see his 1-day courses focussing on pig, lamb & mutton, and venison, his 2-day beef course, and his a 6-day Butchery Fundamentals course https://www.schoolofartisanfood.org/our-teachers/andrew-sharp

Congratulations to our 2022/23 and 2023/24 Advanced Diploma graduates who came together with friends and family this week to celebrate their fantastic achievements.

And a big 👏 to every tutor and indeed every staff member behind the scenes at the School, who each play a vital part in sending these brilliant artisan bakers out into the world.

Learning from the experts. Learning from each other. Learning by doing.

Beautiful work from our Year 1 FdSc Artisan Food Production students, laminating and shaping viennoiserie.

Great team work employed by delegates on our Creating a Microbakery - Theory and Practical this month, under the tutelage of Ian Waterland and Toby Doy.

Butchery tutor Sally made up these sausages to cook on the weekend's barbecue course.

For a bakery to run smoothly, teamwork is crucial, and students have plenty of chances to hone those skills on our Advanced Diploma, as well as on our FdSc and BSc in partnership with Nottingham Trent University.

📢 Tune in this Saturday at 3pm for "Tastes of the Shire" with on NLive Radio! 🎙️

Celebrate Great British Pea Week 🫛

Get BBQ cooking tips 🔥

Join us for a visit to Jeyes of Earls Barton for Northamptonshire Food and Drink Week with an interview with Incredible Bakery Company 🥖

Behind the scenes Le Manoir aux Quat’Saisons, A Belmond Hotel

Don't miss it! 🍴

Yes Peas! The School of Artisan Food

Come along to our Open Day on 7th July to learn about the UK’s only FDQ accredited Advanced Diploma in Artisan Baking. Our six-month, full-time, intensive course is the equivalent of a foundation degree qualification and there are just two spots left on this year's course, which kicks off in September. https://www.schoolofartisanfood.org/courses/open-day-advdip-fdsc-and-bsc-hons

Tutor Sally and Lead Catering Technician Vickie whipped up this amazing selection of hand raised pork pies.

Here's Emmanuel teaching delegates how to make pain d'epi. Sign up for his French Baking course to learn how. https://www.schoolofartisanfood.org/courses/short-courses/baking/french-baking

This 'sneaky burger' is one of the recipes that school children learn to cook from scratch during sessions with Best Food Forward. These burgers have hidden vegetables hence the name! They're full of flavour whilst including extra nutrients and fibre. Adding extra vegetables also reduces the cost of the meal. Learn more about Best Food Forward https://www.bestfoodforward.co.uk/

Irresistible brioche loaf! Swipe for a view on the inner crumb. Beautiful work from our Year 2 FdSc Artisan Food Production students with Martha Brown.

Practice, practice, practice! Shaping bread dough becomes second nature on our six-month intensive, full-time Advanced Diploma in Artisan Baking. Come along to our next open day to find out more https://www.schoolofartisanfood.org/courses/open-day-advdip-fdsc-and-bsc-hons?product_ids=690,692,698,703