Food: Foraging and Fermentation On the Menu at The School of Artisan Food

Foraging and fermentation are just a couple of the skills on the menu of courses at the School of Artisan Food this year. The award winning School is committed to preserving artisan skills in danger of being lost, and has a programme to suit beginners right through to professionals.

The School, based in the heart of Sherwood Forest on the Welbeck Estate in North Nottinghamshire, offers courses taught by some of the most well-known and respected names in the field of artisan food production.

Some of the highlights to look out for this year are:

Courses taught by

● Acclaimed food writer and chef, with a passion for Italian cuisine, Valentina Harris

● Renowned food writer and cook Eleanor Ford, who explores the exotic flavours found in the cities along the Silk Roads

● Pakistani born and bred award-winning cookbook author Sumayya Usmani

● Lindy Wildsmith, the food writer inspired by the seasons to write books on preserving and curing

The School’s founder on New BBC Two Series: Spring 2018
It’s also an exciting year for the founder of the School, Alison Swan Parente, who was recently awarded a MBE for her dedication to charity and education. She will appear in a brand-new BBC Two series to find Britain’s best artisan food producers. Presented by two-Michelin starred celebrity chef Tom Kerridge, the programme will showcase food made by up and coming amateur producers. Alison, alongside writer, broadcaster and restaurateur Nisha Katona, will examine products from categories including baking, cheese, meat and preserves.
Food for Thought: 19-20 May

Brilliant speakers will be giving a range of informative talks over a weekend devoted to burning issues of the day in the world of food. The annual ‘Food for Thought’ lecture series is a two day event looking at a wide range of topical food subjects. The line-up of speakers confirmed so far includes

● Patrick Holden, Sustainable Food Trust. Dairy farmer, thinker and activist.

● Nisha Katona, food writer and founder of Mowgli Street Food

● Matt Fountain, the force behind Freedom Bakery, a prison bakery in Glasgow

● Josiah Meldrum, Hodmedods. Farmer of British sustainable grains and pulses.

● Adam Balic, microbiologist, geneticist and chicken expert

● Nicole Pisani, pioneer school food chef at Gayhurst Primary School. Hackney, London

● Robyn Eckhardt, food journalist and author of Istanbul and Beyond

● Simran Sethi, journalist and food educator, acclaimed author of Bread, Wine Chocolate

Tickets are priced at £55 per day, or £95 for two days.

www.schoolofartisanfood.org/fft2018
RHS Chatsworth: 6-10 June

The School is delighted to have been invited back to run the Artisan Kitchen Theatre at RHS Chatsworth Flower Show. This follows its success at last year’s inaugural event, which was attended by more than 100,000 visitors. A programme of demonstrations and talks to share the best of artisan food production knowledge will be on offer.

Foraging and Wild Food: May-Nov

There is a huge surge of interest in foraging; looking for wild ingredients with which to create seasonal dishes. The School is now offering one-day foraging courses led by one of the UK’s top wild food experts, James Wood. Students will explore the Estate to discover a vast array of wild edible species, gathering the ingredients to prepare a delicious meal under James’s guidance. Check the website for course dates running from May to November.www.schoolofartisanfood.org/foraging

Pickling, Preserving and Fermentation: July 5 & 6

Much of artisan food production is based on fermentation. Not only is the science behind it fascinating, but fermented foods are increasingly thought to be essential to the promotion of gut health. Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples to enjoy all year round. The School has invited renowned expert Lindy Wildsmith to share her experience in making keffir, kimchi, and kombucha as well as teaching more familiar an pickling and preserving processes.

Find out more – www.schoolofartisanfood.org/preserves

Children’s Offer: All School Holidays

The School is passionate about teaching young people about food and cooking. Building on the successful introduction of children’s sessions in 2017, this year sees a full programme of half day artisan food sessions in baking, chocolate, ice-cream making, sausages and festive baking. Classes will take place in each school holiday. . Suitable for children aged between 5 and 12, all are led by friendly and approachable tutors who make this a very special experience. There are plenty of tasting opportunities, and children will be proudly taking their produce home.

For more information, please visit www.schoolofartisanfood.org/childrens
Launch of New Advanced Diploma in Artisan Baking: October 2018

The only FDQ-accredited Advanced Diploma in Artisan Baking in the UK has been reformulated to allow students to graduate in just six months. With a choice of two intakes each year, the course is accessible to students who wish to gain vital experience in a shorter time period whilst retaining its quality, rigour, depth and interest. Taught in small class sizes, students receive over 25 hours direct tuition per week from industry experts. As well as practical and theoretical training in baking and patisserie, students have a thorough grounding in business studies and access to a network of useful contacts and consistently achieve employment in the industry upon graduation

.www.schoolofartisanfood.org/page/advanced-diploma

Charitable Activities

2018 sees a continuation of the School of Artisan Food’s charitable activities. As in every year, a significant amount of money has been raised from individuals and Trusts to fund bursaries for places on long and short courses. These have been awarded to local students and to a refugee student from Eritrea, who came to the course through the economic inclusion programme at the Nottinghamshire Refugee Forum. The School works in partnership with local social enterprises to share resources, and is committed to principles of diversity, sustainability, localism and the widest possible access to good food.

Featured Course of the Month

May

Beef Butchery

www.schoolofartisanfood.org/product/beef-butchery

June

Chocolate Patisserie with Shelly Preston www.schoolofartisanfood.org/product/chocolate-patisserie-with-shelly-preston

July

Best of British Summer Preserves & Pickles www.schoolofartisanfood.org/product/summer-preserves-pickles

August

Home Dairy Skills – Cheese, Butter & Yoghurt www.schoolofartisanfood.org/product/introduction-to-cheesemaking-one-day

September

Venison in a Day