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SAF Prospectus_web

VIEWS: 4 PAGES: 27

									THE SCHOOL OF
ARTISAN FOOD
PROSPECTUS




www.schoolofartisanfood.org
                                            QUESTIONS AT
                                            A GLANCE
                                            What is the School of Artisan Food?                                  Who teaches the classes?
                                            A world-class institute dedicated to encouraging people              We have a team of experts that include top artisan
                                            to get back in touch with real, handmade food.                       producers and practitioners from the UK and Europe.
                                                                                                                 We also host well-known visiting artisans to teach.
                                            What do you teach?
                                            Our courses include baking, dairy, butchery, preserves               What kind of facilities do you have?
                                            & pickling, chocolate and brewing.                                   The school is housed in a beautiful 1870 Grade II listed
                                                                                                                 building in the heart of Sherwood Forest. The building
                                            What are your teaching methods?
                                                                                                                 was thoughtfully renovated to accommodate spacious
                                            We offer practical, hands-on food techniques, giving you
                                                                                                                 training kitchens, a dairy training room, a computer room
                                            lots of time in our beautiful kitchens. With that, lectures
                                                                                                                 and reading library, and an 80-seat lecture theatre with
                                            and coursework integrate the academic and theoretical
                                                                                                                 demonstration and screening facilities. This is set in a serene
                                            understanding you need to master artisan food production.
                                                                                                                 landscape on the Welbeck Estate, the ancestral seat to the
                                            How long are the courses?                                            Dukes of Portland.
                                            Programmes are wide-ranging in order to fit every kind of
                                            student. You can take a half-day course, spend a day or
                                            two or enrol in a one year diploma programme.
                                            Who are your students?
                                            Anyone and everyone who is curious or passionate about
                                            artisan food are welcome. From hobbyists to aspiring

“Such brilliance...                         professionals to practicing artisans, all skill levels can benefit
                                            from our courses. (There’s bespoke training for companies
                                            large and small, and corporate events, too.)

an idea that will change
the food culture.”
Sheila Dillon, BBC Radio 4 Food Programme
                                                                                                                                                                                   3
    artisan /’ahtizan,ahti’zan/                                  CONTENTS
    noun: a skilled manual
    worker. [early French                                        A very warm welcome
                                                                 About the school
                                                                                        7
                                                                                        9

    artisan from Old Italian                                     Our artisans
                                                                 Lower Motor Yard
                                                                                       10
                                                                                       15
    artigiano from arte art,                                     Learning facilities
                                                                 Short courses
                                                                                       16
                                                                                       21
    from Latin art-, ars]                                        Diploma
                                                                 Bespoke training
                                                                                       29
                                                                                       36
    At the School of Artisan Food, artisan refers to those who   Corporate days        38
    are skilled in the traditional methods of producing food.    Accommodation         40
    Artisan food means food made by people, by hand,             Welbeck Estate        42
    using human skill, creativity and imagination                The school staff      44
    and working in harmony with the seasons.                     Our partners          46
                                                                 How to find us        50




4                                                                                           5
                                                                            A VERY WARM
                                                                            WELCOME
           For food not profit.                                             A good loaf of bread starts out with a little yeast. When mixed with flour, water
                                                                            and salt, the yeast aerates and ferments the dough which expands, rises
    The School of Artisan Food is an independent, not-for-profit            and, when baked, produces something greater than the sum of its parts.
    organisation and offers the UK’s first advanced diploma qualification
    in artisan food production.
                                                                            You might say that’s how this school came about. In 2006, we began
                                                                            mulling over a small gem of an idea to start a bakery. We let the idea
    The school welcomes students of different skill levels and from every   ferment a bit and then, as you do in the bakehouse, we proceeded to
    sector of society. Our commitment to giving back to the community       “knock it back”, and let it ferment and rise some more. Our idea grew
    includes offering bursaries to diploma students, and developing         into something much bigger than we ever dreamed possible.
    extracurricular food education classes for primary and secondary
    school children.
                                                                            Today, the School of Artisan Food stands as a response to what was,
                                                                            in our view, a glaringly obvious need in the UK’s culinary landscape:
    The School of Artisan Food is grateful to the East Midlands             a hands-on school which teaches anyone – from food hobbyists to
    Development Agency whose financial support and belief in our work       accomplished artisan producers – the disappearing art and craftsman
    has made this project possible.                                         skills involved in baking, dairy and butchery. Food produced by skilled
                                                                            people who understand food, not industrially produced in factories.
                                                                            That students are now filling up our kitchens and classrooms is our
                                                                            greatest reward. We look forward to welcoming you to the school.



                                                                            Alison Swan Parente               Gareth Kennedy
                                                                            Founder & Chair of Trustees       Founder & Director




6                                                                                                                                                               7
    ABOUT THE
    SCHOOL OF
    ARTISAN FOOD
    At the School of Artisan Food, we’re passionate about            The admissions office is committed to making the school
    sharing our expertise.                                           accessible to people of all skill levels and financial abilities.
    Our programmes are designed with you in mind, whether            In fact, everyone working at the school is here because they
    you’re here for a day to learn how to make chocolate truffles,   believe that artisan food is an art and a labour of love – and it
    or here for a diploma on your way to an exciting career in       shows in the positive reviews from our students.
    artisan food as a baker, butcher or cheesemaker.
                                                                     Artisan food has a story to tell, and we want you to share
    Our team of expert artisans work closely with each and           and become a part of that story.
    every student, in small class sizes so you get the attention
    and tutoring you need to excel and hone your skills.




    “The School of Artisan Food
    is a key part of this radical
    and vital new agenda.”
    Andrew Whitley, Author of Bread Matters
8                                                                                                                                        9
                                          OUR ARTISANS
               1: Chris George
               2: Martin Gott
               3: Ivan Larcher
               4: Ray Smith
               5: Emmanuel Hadjiandreou
               6: Ross Sneddon
               7: Elspeth Biltoft
                                          The School of Artisan Food has recruited some of the most
                                          skilled and experienced artisan producers and practitioners.




     1.   2.




                                          DAIRY

                                          Ivan Larcher                          Val Bines                           Chris George                          Martin Gott
                                          Ivan is a former tutor at the         A cheese technologist with          Chris grew up in the North East       Martin is the cheesemaker behind
                                          Centre Fromager in Carmejane,         almost fifty years experience       of England and didn’t discover        St James which is produced from
                                          France, a college running             in the dairy industry, Val has      the joys of “real” cheese until his   raw ewe’s milk at his farm on the
                                          programmes for farmhouse              shared her knowledge and            mid-twenties whilst working part-     Holker Estate in Cumbria.
                                          cheesemakers.                         expertise with cheesemakers         time at Neal’s Yard Dairy to help
                                                                                                                                                          Having initially trained as a
                                                                                around the world.                   fund his post-graduate studies.
                                          Alongside running his own                                                                                       butcher, Martin made the
                                                                                                                    His academic career very quickly
                                          courses from his training facility    Val has been integral in                                                  decision to pursue his passion
                                                                                                                    took second place to the
                                          in the Limousin region of France,     researching dairy techniques                                              for cheese thanks to a chance
                                                                                                                    delicious array of cheeses he
                                          Ivan lecturers and provides           as well as developing and                                                 meeting with famed cheesemaker
     3.   4.    5.                                                                                                  was selling – and eating – every
                                          technical advice to cheesemakers      rejuvenating artisan cheeses in                                           James Aldridge, after whom he
                                                                                                                    weekend in the shop, and Chris
                                          in North America, Israel, Slovenia,   the UK and beyond, and now                                                later named his cheese.
                                                                                                                    has worked full-time for Neal’s
                                          Croatia, Spain, Morocco and           manages her own consultancy
                                                                                                                    Yard since the summer of 1996.        Martin learnt the fundamentals of
                                          Algiers.                              business.
                                                                                                                                                          cheesemaking during his time
                                                                                                                    His roles have included retail,
                                          In the UK, he has organised           As a well-respected name in the                                           working for the Kirkham family
                                                                                                                    cheese maturation, wholesale,
                                          courses with the Specialist           industry, and a regular judge at                                          in Lancashire, before re-locating
                                                                                                                    export and, more recently,
                                          Cheesemakers Association and          food competitions, Val’s services                                         to Sleight Farm in Somerset to
                                                                                                                    running public tastings and giving
                                          works closely with individual         to the dairy industry have been                                           work with renowned goats
                                                                                                                    training to people within the food
                                          dairies and groups of artisan         recognised with a whole host of                                           cheesemaker Mary Holbrook.
                                                                                                                    industry. He also travels regularly
                                          cheesemakers.                         awards including the British
                                                                                                                    to producers throughout the           In 2004 Martin began developing
                                                                                Cheese Board’s prestigious
                                                                                                                    country and abroad and has            his own ewe’s milk cheeses and
                                                                                Cheese Industry Award.
                                                                                                                    worked in TV and radio and            later moved his flock of sheep to
                                                                                                                    judged at the British Cheese          the Holker Estate, where he has
                                                                                                                    Awards, World Cheese Awards           been producing the seasonal St
                                                                                                                    and at The Great Yorkshire Show.      James cheese ever since.
          6.    7.



10                                                                                                                                                                                            11
 BUTCHERY                            Oliver and Hugh Fearnly-             CHOCOLATE                            Over the following twenty years
                                     Whittingstall, regularly appearing                                        Elspeth has transformed the
 Ray Smith                                                                Ross Sneddon
                                     in the media to share her                                                 business from an initial idea into
 Head of Butchery at the                                                  Ross is one of Scotland’s finest
                                     knowledge, as well as                                                     a multi-award winning brand.
 School of Artisan Food, Ray                                              pastry chefs and chocolatiers,
                                     championing sustainable
 Smith has been involved in                                               with over 14 years of award-         Rosebud now produces more
                                     farming and animal welfare.
 various forms of his craft since                                         winning international experience     than fifty sweet and savoury
 he was fifteen years old. He        Pammy regularly travels around       in the food industry.                preserves, from their base
 and his wife ran their own          the UK hosting poultry keeping                                            in North Yorkshire. The
                                                                          At the age of 23, Ross made
 butcher shop for twelve years,      courses and presenting                                                    commitment by Elspeth to use
                                                                          the move to America and
 during which time Ray               demonstrations at food fairs                                              locally-sourced ingredients and
                                                                          became the head pastry chef
 perfected the skills for which      and festivals.                                                            seasonal produce wherever
                                                                          at the famous five-star, five-
 he is so well-known today.                                                                                    possible has created a loyal
                                                                          diamond Emerson Inn and
                                                                                                               fan base across the world.
 In 1998 he met Hugh Fearnley-       BAKING                               Spa Hotel in New York. He
 Whittingstall and became the                                             stayed in the US for two years
                                     Emmanuel Hadjiandreou                                                     Michelle Roper-Shaw
 River Cottage butcher, giving                                            before returning to his beloved
                                     Emmanuel brings extensive                                                 Michelle was born in rural
 Hugh the benefit of his expertise                                        homeland of Edinburgh.
                                     expertise to his role as Head                                             Lincolnshire, and gave up her
 and knowledge during the
                                     of Baking at the School of           Back on Scottish soil, Ross          day job to found Glenroyd
 writing of both the River Cottage
                                     Artisan Food. His former posts       worked as head pastry chef for       Organics in 2007 producing
 Cook Book and the River
                                     include working with Flour           the Michelin-starred restaurant,     organic jams, marmalades and
 Cottage Meat Book, which
                                     Power, Gordon Ramsay, and            Number One.                          chutneys from her home kitchen
 Hugh openly admits he couldn’t
                                     Daylesford Organic. Currently,                                            in South Yorkshire.
 have written without Ray’s help.                                         After four successful years in his
                                     he is head baker at Judges
                                                                          native Scotland and an Acorn         Over the past few years several
 His pupils have included star       Bakery in Hastings where he
                                                                          Award, Ross embarked on a            of Michelle’s products have
 chefs such as Mark Sargeant,        has introduced the art of making
                                                                          new challenge and is currently       been commended in the Soil
 Rick Stein, Angela Hartnett and     organic slow-dough breads to
                                                                          developing products for a major      Association Organic Food
 Danny Millar.                       the team of bakers.
                                                                          chocolate producer.                  Awards, and her wide range of
                                     Emmanuel has a special                                                    preserves are available in farm
 Pammy Riggs
                                     knowledge of Continental                                                  shops and delis throughout
 Pammy is a poultry expert with                                           PRESERVES
                                     breads, including a world-class                                           Yorkshire, direct from Michelle’s
 numerous awards to her name
                                     stollen which he developed           Elspeth Biltoft                      website, as well as to buy in
 alongside the accolade of
                                     while working in Germany.            Elspeth was raised in the            restaurants across London and
 Organic Business Person of
                                                                          Yorkshire Dales. Her love of rural   through an organic box scheme.
 the year. Pammy owns and            Emmanuel’s bread has won
 manages Providence Farm                                                  life was the inspiration behind
                                     the Soil Association Organic                                              Michelle continues to make
 in Devon, where she keeps                                                her critically-acclaimed
                                     Food Awards, with several other                                           her products by hand in small
 chickens, ducks and geese.                                               company Rosebud Preserves.
                                     bread creations earning the                                               batches using organic fruit and
                                     Highly Commended award.              In 1989 Elspeth began selling        vegetables as they become
 Over the years she has shared
                                     He is a native of South Africa.      jams and chutneys produced           available during the seasons.
 her vast expertise with Jamie
                                                                          from family recipes.




12                                                                                                                                                  13
A STUNNING GRADE
II LISTED HOME
FOR THE SCHOOL
Built by the 5th Duke of Portland as part of his expansion       In the years after World War II, a large part of Welbeck
plans, the stunning Grade II listed building known as Lower      Abbey and its outbuildings were leased to the Ministry of
Motor Yard was designed in collaboration with local architect    Defence VI Form College. Lower Motor Yard was used for
Charles Neale and constructed about 1870.                        teaching science. The lecture theatre, which has been
                                                                 recently refurbished, was installed in the 1950s. In 2005 the
This courtyard building originally served as the firehouse for
                                                                 Welbeck Defence VI Form College moved to a new purpose-
the Welbeck Estate, with stabling and accommodation for
                                                                 built facility in Leicestershire.
the men who worked in various roles on the estate and
volunteered as firemen.                                          Since the MOD departed, many of the buildings on the
                                                                 estate have been transformed into unique spaces for
The fire service were called into action in 1900 when a fire
                                                                 new businesses.
caused extensive damage to Welbeck Abbey after a maid
left an iron switched on. Fortunately no-one was seriously
injured, and valuable artworks were saved from the flames
that destroyed an entire wing of the Duke’s residence.
In the first half of the 20th century, Lower Motor Yard made
way for cars when they became the primary mode of
transport. Waiting visiting chauffeurs stayed in the building
and cars could be repaired there.




                                                                                                                                 15
 THE BEST POSSIBLE
 LEARNING FACILITIES
 The School of Artisan Food represents a blend of traditional
 and contemporary values. Our Grade II Listed building
 houses state-of-the-art facilities that have been specifically
 designed to offer students a superior learning experience.
 Our training rooms are amongst the best equipped in the
 country, and are complimented by specialist academic
 facilities alongside common room areas.




 “It’s an inspirational set-up
 that gives students of British
 artisan foods a campus to
 match those long available to,
 say, creative arts students.”
 Mick Whitworth, Editor, Fine Food Digest


16                                                                17
     Training Kitchen 1                                                   Resource Room
     A centrepiece of the school, Training Kitchen 1 features beautiful   Computer facilities, multimedia material and a collection of literature
     marble-topped workstations, top-of-the-line commercial and           and journals provide a productive environment in which to study
     domestic ovens, and lots of light and space.                         and do research.
     Training Kitchen 2                                                   Demonstration Theatre
     Butcher’s block workstations and carefully chosen dairy              This 80-seat theatre has a fully equipped kitchen especially
     equipment allow this versatile room to accommodate different         designed for lectures and demonstrations. Students benefit from
     courses and modules.                                                 overhead cameras which link to a large screen for optimal viewing
                                                                          of the work surface. The theatre is supported by a designated
     Dairy Training Rooms
                                                                          preparation kitchen.
     A dedicated dairy training suite is currently in development that
     will include a fully equipped cheese and dairy room, purpose-
                                                                          Common Rooms
     built maturing facilities and a classroom.
                                                                          Several common spaces provide students with comfortably
                                                                          furnished areas where they can continue with academic activities
                                                                          or simply unwind in a friendly, relaxed atmosphere.




18                                                                                                                                        19
 “A stollen-stuffed colleague     SHORT
 has emailed to encourage me      COURSES
 to start my own bakery. And      If you want to perfect your baking skills, learn all about

 that’s after just one lesson.”   artisan and farmhouse cheeses, make your own bacon
                                  or brew the perfect pint, the School of Artisan Food
                                  has something to fit your interest and schedule.
 Emma Sturgess, The Guardian      Our short courses are designed to entice you into the
                                  world of handcrafted artisan food in a short amount
                                  of time, whether it’s a half-day mini course, a 5-day
                                  professional course or something in between.
                                  Courses cater to all skills levels and prior experience
                                  and include:

                                   ·   GET INTO COURSES
                                   ·   EXPLORE COURSES
                                   ·   MINI COURSES
                                   ·   PROFESSIONAL COURSES

                                  On the following pages you will find typical classes
                                  that are on offer. Please refer to our website for
                                  the latest information on classes, dates and prices
                                  as the schedule is updated continuously.
                                  www.schoolofartisanfood.org



20                                                                                             21
 GET INTO COURSES                                                                                                  Curing and Smoking – 1 day
                                                                                                                   The ancient craft of curing and smoking is as satisfying
                                                                                                                                                                                Artisan Chocolate Making – 1 day
                                                                                                                                                                                Discover a new level of luxury when you create artisan
                                                        Italian Baking – 1 day
 Roll up your sleeves and develop your                  Discover why bread is central to Italian cuisine,          today as it was thousands of years ago. Using two            chocolate treats, including chocolate bars and truffles.
 artisan skills with our Get Into courses.              and create your very own ciabatta, foccacia and            different smokers as well as a range of curing techniques,   Learn about the properties of different beans, fundamental
                                                                                                                   Ray Smith will demonstrate how to create charcuterie         skills such as tempering and how to combine a selection of
 Learn the fundamental techniques of                    semolina loaf. With the guidance of Emmanuel
                                                                                                                   bursting with natural flavour. Learn how to smoke pork,      sweet and savoury flavours.
                                                        Hadjiandreou learn the properties of different
 producing your own artisan food and                    flours and bake with both yeast and sourdough.             poultry and game and discover how to produce salami,
 drink with our range of one, two and                   Buon appetito!                                             biltong, bacon and more.                                     All About Apples – 1 day
                                                                                                                                                                                Learn the craft of cider brewing, the weird and wonderful
 three-day courses.
                                                        Introduction to Artisan Patisserie – 1 day                 Hand-Raised Pies, Pâté and Terrines – 1 day                  varieties of apples, juicing methods and the importance
 Get Into courses include refreshments                  You’ll be wishing it was breakfast time every hour of      Make your own hand-raised pie and discover how to            of fermentation. This course features practical sessions
                                                                                                                   create pâtés and terrines. With the expert guidance of       and tastings to teach you how to brew scrumpy time and
 and an informal lunch. All ingredients,                the day once you’ve learned how to bake your own
                                                                                                                   Ray Smith, you’ll be making hot water pastry, learning       time again. At the end of the day, you will leave with a keg
 equipment and recipes are provided                     croissant, pain au chocolat and danish pastries. Learn
                                                                                                                   the secrets of raising it by hand and how to create the      you’ve made yourself.
                                                        how to customise your pastry with a variety of different
 by the school, and much of what is                     ingredients and master some of the techniques of           all-important filling. Ray will also demonstrate how to
 produced is available to take home.                    the Patissier.                                             make a liver pâté and game terrine, leaving you with         Basic Brewing – 2 day
                                                                                                                   the practical skills of how to create savoury treats.        Learn how to produce your own brew on this two-day
                                                        Introduction to Cheesemaking – 2 day                                                                                    course of practical sessions and tastings. With the
 A selection of courses from the Get Into range:                                                                   Autumn Preserves – 1 day                                     guidance of our expert practitioners, explore different
                                                        Get to know the fascinating world of dairy and turn
 Making Artisan Food – 3 day                            your hand to cheesemaking with the help of teachers        Capture the taste of the season, and keep the larder         malts, hops, yeast and water and the effect that they
 Explore the production process of artisan food for     Chris George and Martin Gott. From different milk types    fully stocked for the winter, with this hands-on course      can have on a final brew. From mashing to copper
 an overview of the crafts of butchery, baking and      to varying maturation methods, learn introductory          dedicated to jams, jellies and chutneys. Get the most        boiling, this course will provide you with the techniques
 cheesemaking. Experts teach skills through a series    cheesemaking processes. As well as having a series         out of late-summer produce as you learn how to               to get brewing.
 of practical exercises, demonstrations and tastings.   of tastings, take a tour of an award-winning dairy         combine a wide range of flavours and ingredients to
                                                        and produce your own handmade cheese.                      create a selection of luxurious preserves.
 Day 1: Learn the essential skills to bake your own
 handmade artisan breads with confidence.                                                                          Stir Up Sunday – 1 day
                                                        Pig in a Day – 1 day
 Day 2: Discover the processes behind producing                                                                    The fourth Sunday before Christmas is the traditional day
                                                        Pig breeder, smallholder or enthusiast, find out how
 an artisan cheese (includes lots of tasting!).                                                                    to stir the Christmas pudding whilst making a wish.
                                                        to work with a whole pig carcass from nose to tail.
 Day 3: Get an expert introduction to the art of                                                                   Discover the fascinating history behind the Christmas
                                                        Head of butchery, Ray Smith will discuss different pig
 butchery, with hands-on preparation of meat.                                                                      pudding and create your own to take home, mature
                                                        breeds as he provides you with an introduction to
                                                        butchery techniques and knife skills. Learn how to         and eventually devour on the big day itself.
 Introduction to Artisan Baking – 1 day
                                                        prepare a selection of pork joints and dishes, as well
 Bake your way to success as you learn all about
                                                        as pâté, sausages, brawn and pancetta.
 ingredients, kneading, proofing and shaping your
 own bread. With the help of baker Emmanuel
 Hadjiandreou, you’ll produce white, brown and
 malt house breads.




22                                                                                                                                                                                                                                             23
 EXPLORE COURSES                                                 MINI COURSES
 Go a step further in mastering complex                          Half-day demonstrations and tastings
 techniques and forgotten methods of                             provide the perfect introduction to the
 artisan food and drink in the Explore series.                   world of artisan food and drink. Expert
 These courses offer greater depth in                            practitioners share their insights, while your
 practical classes lasting two to five days.                     tastebuds are treated to new flavours of
 Explore courses include refreshments                            cheese, beer or even chocolate you’ve
 and an informal lunch. All ingredients,                         made yourself from the finest ingredients.
 equipment and recipes are provided
                                                                 A selection of courses from the Mini range:
 by the school, and much of what is
 produced is available to take home.                             Beer and Cheese – Half-day
                                                                 Explore the unique combination of beer and cheese
                                                                 on this tasting course led by Chris George. Sample
 A selection of courses from the Explore range:                  a range of beers and pair them with a wide variety of
                                                                 artisan cheeses as you learn about the production
 Wild Yeast Baking – 2 day
                                                                 processes behind this under-appreciated partnership
 Sourdough is the oldest type of leavened bread in the
                                                                 – a must for beer fans and cheeseaholics.
 world. In this course, Emmanuel Hadjiandreou will guide
 you on an in-depth tour of baking with wild yeast. You
                                                                 Great European Cheeses – Half-day
 will learn how to start your own culture, how to keep
                                                                 Become a mini expert on European Cheese in just half a
 it refreshed, and you’ll make a selection of sourdough
                                                                 day. Learning about and tasting a collection of cheeses, you
 breads using only the core ingredients of flour and water.
                                                                 will not only educate your palette but your mind too when
                                                                 you get to know where what you’re tasting comes from,
 Pork Butchery – 2 day
                                                                 what herds produced the milk, the unique taste that arises
 Make delicious pork dishes and charcuterie under the
                                                                 from that milk, the processes involved in making each one


                                                                                                                                ‘My score is 120 out
 guidance of expert practitioner Ray Smith. Through a
                                                                 and how best to serve them. Ideal for those involved in the
 series of practical sessions and demonstrations, you’ll
                                                                 selling or presentation of cheese, or any cheese lover.
 learn tools of the trade including knife techniques, butchery
 safety and hygiene, and you’ll gain an understanding of the

                                                                                                                                of 100! (if not more)’
                                                                 Introduction to Chocolate – Half-day
 various breeds of livestock, their nomenclature and muscle
                                                                 Take a journey around the world of chocolate, sample a
 structure. You’ll go home as the successful producer of
                                                                 range of artisan treats and learn how to make truffles. With
 your own sausages, brawn, pancetta and pork joints.
                                                                 the guidance of chocolatier Ross Sneddon, discover the
                                                                 journey from bean to bar, and learn how to pair chocolates
                                                                 with a variety of wines. With your help, Ross will create a
                                                                                                                                Brian Matsell,
                                                                 selection of truffles that you can take home and enjoy.        Wild Yeast Baking
24                                                                                                                                                       25
 “The best cheese course             PROFESSIONAL COURSES
                                     Designed for existing artisan producers,
 that I have attended.”              the Professional range of courses offer an
                                     advanced and methodical programme of
                                     study on the art and science of artisan
 Kerry Newton,                       food and drink. Courses include theory,
 Professional Artisan Cheesemaking   technical lectures and practical sessions.

                                     A selection of courses from the Professional range:

                                     Artisan Cheesemaking – 5 day                                  Washed Rind Cheesemaking – 3 day
                                     Delve into the science of cheese production and explore       This professional course has been specifically developed
                                     the microbiology and chemistry behind some of the world’s     for existing artisan cheesemakers who want to expand
                                     finest cheeses. This five day professional course combines    their knowledge of washed rind cheeses. With the expert
                                     practical exercises with theoretical presentations, and is    guidance of Ivan Larcher, explore the production of washed
                                     taught by dairy expert Ivan Larcher. Ivan will guide you      rind cheesemaking through a series of practical and
                                     through every stage of the cheese production process.         theoretical sessions, and learn about the microbiology
                                     Essential for any cheesemaker, food writer or dairy farmer.   associated with this famous pungent cheese.

                                     Wood-Fired Ovens for Baking – 3 Day
                                     Discover the wonders of wood-fired ovens with this
                                     professional course for existing artisan bakers. Master
                                     bakers Emmanuel Hadjiandreou and Roman Kucharski
                                     will share their expertise of wood-fired ovens, from fuel
                                     choice and firing to maintenance and oven management.
                                     This in-depth practical course has been designed to provide
                                     professional bakers with the fundamental techniques and
                                     skills associated with using this unique oven type in
                                     a commercial environment.




26                                                                                                                                                              27
     DIPLOMA
     The School of Artisan Food offers the
     UK’s first advanced diploma qualification
     in artisan food production.
     Our diploma programme is a 1-year,
     full-time degree level course giving
     students the opportunity to specialise
     in baking, cheesemaking, butchery &
     charcuterie or brewing.
     If you’re furthering your education,
     wanting to change career direction,
     or following a lifelong passion, the
     School of Artisan Food offers the
     academic excellence and practical
     application required for you to fulfill
     your personal and professional goals.




28                                               29
THE PRACTICAL                                                  PRACTICAL                                                              MORE THAN                                                          WORK
CHOICE                                                         TRAINING                                                               THE BASICS                                                         PLACEMENT
Diploma students at the School of Artisan Food choose one      Students follow a course of classes, demonstrations and hands-on       In addition to practical training, students complete modules       Gaining experience within the artisan food and drink industry is
principal study area from among the four core disciplines:     sessions in the training kitchen to gain a thorough working overview   in food history and anthropology, and in the social, political     an integral part of the diploma. Placements offer students valuable
baking, cheesemaking, butchery & charcuterie or brewing.       of their food discipline.                                              and environmental context of today’s food landscape. The           insight into the practice of artisan producers. These placements
                                                                                                                                      program allows students to develop a special appreciation          help to develop skills that support the theoretical and practical
Coursework within a principal study area is designed to give   Experienced teachers work closely with students to teach both the
                                                                                                                                      of the significance of artisan food and drink in today’s world.    modules of the diploma, whilst providing an opportunity to forge
students a solid foundation and broad knowledge in their       science and practical application of artisan food production, with
                                                                                                                                                                                                         industry links for the future.
primary area of interest.                                      classes supported by a number of tutorials. Assessments take a         All diploma disciplines include classes in food business and
                                                               variety of forms and include practical exercises, oral and written     management to prepare students for rewarding careers in            The School of Artisan Food is unique in its ability to provide students
Students also broaden their skills with practical production
                                                               exams and ongoing coursework.                                          their chosen field.                                                with onsite practical opportunities in neighbouring businesses on
classes in food areas outside of their principle study.
                                                                                                                                                                                                         the Welbeck Estate, including the Welbeck Bakehouse, the Welbeck
                                                                                                                                      A number of additional classes, seminars and activities are
                                                                                                                                                                                                         Farm Shop and the proposed Welbeck Abbey Brewery, as well as
                                                                                                                                      available to support students in their training and development.
                                                                                                                                                                                                         with external artisan producers.
                                                                                                                                      These include guest lectures by leading artisan food producers.




30                                                                                                                                                                                                                                                                      31
 “Fifty years ago there were         DIPLOMA
 several schools in Britain          STRUCTURE
 providing training for hundreds                                    Semester I               Semester II



 of cheesemakers and now
                                            Practical              Artisan Food              Artisan Food
                                            Studies                Production I              Production II
                                                                    (45 credits)              (45 credits)



 there are none. The School of
                                                                  Work Placement            Work Placement
                                                                    (15 credits)              (15 credits)



 Artisan Food will fill that gap.”      Science & Social
                                            Science
                                                               Food Science & Safety
                                                                    (15 credits)
                                                                                          The Anthropology of
                                                                                                  Food
                                                                                               (15 credits)

                                                                 The Food System I        The Food System II
 Randolph Hodgson OBE,                                               (15 credits)             (15 credits)

 Chairman of Neal’s Yard Dairy             Business &           Product Development        Marketing and the
                                          Management                 (15 credits)             Consumer
                                                                                              (15 credits)

                                                                    Business              Final Major Project
                                                              Management & Logistics          (15 credits)
                                                                   (15 credits)

                                         Student Project         Student Project(s)        Student Project(s)



                                     What next: The diploma equips students with the practical and theoretical knowledge to
                                     work within a variety of employment sectors. Students may pursue careers with existing
                                     artisan food producers, or create their own artisan food businesses. Alternative options
                                     include the food distribution and retail sector, food journalism, developing food, health
                                     and wellbeing policy and managing and implementing food education initiatives.


32                                                                                                                               33
 “The making of real food is a             DIPLOMA ENTRY
 complex, multi-tasking business.          REQUIREMENTS
 Rooted in the agricultural heart          Applications from people of all ages and backgrounds are    Fees and Funding

 of middle England, The School             encouraged. Entry requirements are flexible if candidates
                                           show a commitment to succeed and have relevant skills
                                           and experience.
                                                                                                       The School of Artisan Food is a not-for-profit organisation
                                                                                                       and does not receive any statutory funding for any of
                                                                                                       its courses.

 of Artisan Food is getting ready          Selection for the diploma programme is based primarily
                                           on the application form and interview process.
                                                                                                       The school operates a limited bursary scheme to assist
                                                                                                       students with their fees. Bursaries are available for up
                                                                                                       to 75% of the full cost per year, and are awarded by

 to take it on.”
                                           Entry Guidelines
                                                                                                       the School of Artisan Food’s Bursaries Committee on
                                           5 GCSEs at grade C or above, including Maths and English,
                                                                                                       a discretionary basis.
                                           are preferred, as is a reasonable standard of post-school
                                           education. This can include A-Levels, NVQs (level 3+),
 Judith Gifford, Founder of Tea Together   GNVQs, and BTEC qualifications.
                                           Your education should be equivalent to 200 UCAS points.        Diploma Fee:                                £14,000*
                                           Please talk to us if you do not meet these requirements
                                           but feel your aptitude merits consideration.
                                                                                                       *Price correct at time of printing.
                                           All classes and assessments are in English. If English is
                                           not your first language, you will require an IELTS score
                                           of 6.0 or above.
                                           How to Apply
                                           Diploma application forms and guidance notes can be
                                           downloaded from our website, or obtained by contacting
                                           admissions@schoolofartisanfood.org




34                                                                                                                                                                   35
 BESPOKE                                                “Everything was excellent
 TRAINING                                               and Emmanuel is a real
 Do you require continuing education for your in-
                                                        star – dedicated, skilled,
 house team? The School of Artisan Food offers a
 range of bespoke programmes tailored to help to
 deliver expert training in artisan food production.
                                                        enthusiastic and a
 Whether you’re a sole trader or a multi-national
 company, we specialise in creating customised
 programs to support your business requirements.
                                                        great teacher.”
 World-class kitchens, a demonstration theatre,
 conference rooms and a top-flight team of
                                                        Jerry Alderson,
 professional artisan teachers put the School
 of Artisan Food in a class by itself.
                                                        Continental
 And you couldn’t ask for a lovelier or more perfect    Christmas Baking
 setting. The beauty of the Welbeck Estate, along
 with our on-site partner food businesses, offer an
 inspiring and stimulating venue for training events.




36                                                                                   37
 CORPORATE
 DAYS
 The School of Artisan Food is the ideal venue for team-
 building and corporate events. Our tranquil location will
 provide your guests with a memorable food experience.
 With the flexibility to choose from our range of courses
 or to create your own, the possibilities are endless.
 Explore the world of artisan food with one of our tasting
 courses, or roll up your sleeves and get creative with our
 practical workshops.
 If you want to join us for half a day, a week, or anything
 in-between we have all the right ingredients to create an
 event that sizzles.




                                                              “I have one of those wouldn’t-
                                                              want-to-be-anywhere-else
                                                              moments of pure contentment.”
                                                              Jane Wheatley, The Times


38                                                                                             39
 ACCOMMODATION
 Diploma Students
 Studying full-time at the School of Artisan Food often
 means living away from home. A selection of local properties
 have been sympathetically converted and offer students
 individual private bedrooms and shared living space.



     •   FULLY-FURNISHED
     •   PRIVATE BEDROOM
     •   SHARED LIVING SPACES
     •   SHARED KITCHEN & BATHROOM
     •   UTILITIES INCLUDED
     •   BROADBAND INTERNET
     •   LAUNDRY FACILITIES




 Short Courses Students
 Short courses are non-residential, however in the area
 around the school there are a range of hotels, guest houses
 and self-catering options to choose from. We’ll send you a
 list of local accommodation providers once you have booked
 a course place.
 Further accommodation information is available by
 contacting admissions@schoolofartisanfood.org




40
 WELBECK ESTATE AND
 THE SURROUNDING AREA
 On the doorstep of the UK’s first National Park and within     Cosmopolitan in every sense of the word, Nottingham
 easy reach of two of the country’s most vibrant cities,        has been listed in the top 10 ‘must see’ global travel
 location, as they say, is everything.                          destinations, whilst near neighbour Sheffield aims to be
                                                                the greenest city in Europe. Both cities are famed for their
 In the heart of Sherwood Forest – stomping ground of the
                                                                restaurants, theatres, sports venues and music scenes that
 legendary Robin Hood – Welbeck Estate’s unique and
                                                                cater for all tastes.
 historical setting is the ancestral seat to the Dukes of
 Portland. In recent years the Ministry of Defence used many    Away from the buzz of the city, students are spoiled for
 of the buildings; now the Estate is in the vanguard of rural   choice when it comes to exploring and enjoying the great
 diversification, housing a range of award-winning artisan      outdoors. The Welbeck Estate is not only in the heart of
 food producers and one of the country’s top farm shops.        Robin Hood country but it also borders onto the Peak
                                                                District National Park which boasts market towns, tranquil
 The School of Artisan Food has made the most of its
                                                                riversides, rocky crags and moody moorland.
 inspirational and idyllic surroundings at Welbeck, and is
 a calm rural oasis and a tranquil place to live and work.
 It is, however, just a short journey from Nottingham and
 Sheffield – both cities rich in diversity and culture.




42
STAFF AT THE
SCHOOL OF
ARTISAN FOOD
                                                                                              Great people, impassioned
                                                                                              students, a beautiful place
                                                                                              and amazing food. It’s easy
                                                                                              to love what we do.
Alison Swan Parente   Gareth Kennedy       Jenny Bramley                Christine Breach
Chair of Trustees     Director             Finance Officer              Head of Hospitality



                                                                                              BOARD OF TRUSTEES
                                                                                              Susan Amaku
                                                                                              Architect
                                                                                              Randolph Hodgson OBE
                                                                                              Chairman of Neal’s Yard Dairy
                                                                                              Daniel Jessel
                                                                                              Economist
                                                                                              Anita Le Roy
Lynn Hopkins          Joe Piliero          Audre Schneider                                    Founder of Monmouth Coffee
Administrator         Marketing and        Course Development Officer
                      Admissions Officer                                                      Daisy Parente
                                                                                              Literary Agent



44                                                                                                                            45
 OUR
 PARTNERS
 The Welbeck Estate                                              Stichelton Dairy
 The Welbeck Estate lies in extensive parkland in the area of    Stichelton Dairy is a near neighbour to the School of Artisan
 North Nottinghamshire known as the Dukeries, so called          Food, and a fellow tenant on The Welbeck Estate. Joe
 because it used to contain five ducal residences in proximity   Schneider is the head cheesemaker, and in partnership with
 to one another.                                                 the Estate and Neal’s Yard Dairy, has picked up a whole host
                                                                 of awards for the coveted organic raw milk blue cheese he
 The Estate is home to a vibrant community that includes
                                                                 produces, using milk from an organic Friesian–Holstein herd.
 residential properties, a working mixed home farm with
 managed woodlands, artists’ and makers’ workshops,
                                                                 The Welbeck Farm Shop
 the Harley Gallery, The Welbeck Farm Shop, Stichelton
                                                                 Voted as one of the country’s top 50 Farm Shops, much
 Dairy, the Welbeck Bakehouse and the proposed Welbeck
                                                                 of the produce is locally sourced from tenant farmers on
 Abbey Brewery. A wide range of creative industries and arts
                                                                 the Estate, including breads and pastries from the Welbeck
 are planned for this very special place.
                                                                 Bakehouse and cheese from Stichelton. Diploma students
 The School of Artisan Food would like to thank the Estate       are able to expand their studies with work placements in
 for their encouragement and support.                            the butchery department at the Welbeck Farm Shop.

 The Welbeck Bakehouse
 The Welbeck Bakehouse provided the inspiration for the          FUTURE DEVELOPMENTS
 School of Artisan Food. The bakery, which is located within
                                                                 Welbeck Abbey Brewery
 the same building as the school, is a commercial artisan
                                                                 The Welbeck Abbey brewery is the newest addition to the
 bakery providing a range of breads and pastries. It houses
                                                                 artisan food and drinks community on the Welbeck Estate.
 two huge purpose-built wood-fired ovens.
                                                                 With the support of the Kelham Island Brewery team from
 It was during the development of the bakery that the need       South Yorkshire, a range of pale ales, bitters and stouts will
 for a new style of training around food production became       be produced at the Welbeck Abbey Brewery when it opens
 clear. Diploma students are able to expand their studies        in late 2010.
 with work placements at the Welbeck Bakehouse.




46                                                                                                                                47
 “We each pay private
 homage to the
 wondrousness of butter,
 pledging to make our own
 croissants from now on.”
 Fiona Sims, The Guardian




48                          49
                                                                                                                                                                                                                                                         To Worksop
                                                                                                                                                                                                                                                                                     A CLOSER LOOK

 HOW TO FIND US                                                                                                                                                                                                                                    A60
                                                                                                                                                                                                                                                                Duk
                                                                                                                                                                                                                                                                   e  ries
                                                                                                                                                                                                                                                                           Garde
                                                                                                                                                                                                                                                                                nC
                                                                                                                                                                                                                                                                                     entr
                                                                                                                                                                                                                                                                                         e




 By Highways and Byways
 In the heart of rural Nottinghamshire, the School of Artisan
 Food is located a short journey from both the M1 and A1,                                                                                                                                                                                                                                                    THE SCHOOL OF
                                                                                                                                                                                                                                                                                                             ARTISAN FOOD
 3 miles to the south of Worksop.                                                                                                                                                                                                                                                  Lady Margaret Hall
                                                                                                                                                                               Sheffield                                 M1 LEEDS

                                                                                                                                                                                                     A57                                                                 A60
 Our full address is:                                                                                                                                             To
 The School of Artisan Food                                                                                                                                       Manchester                                       31
                                                                                                                                                                                                                                                                  ENTRANCE
 Lower Motor Yard
 Welbeck                                                                                                                                                                                                                               A57                                                         To Mansfield
 Nottinghamshire
 S80 3LR                                                                                                                                                                                                                                                                                          To Leeds
                                                                                                                                                                                                                                                              Worksop                  A1                    Retford
 Please be aware that satellite navigation systems
 occasionally have trouble finding their way to the school.                                                                                                                                                             Barlborough

                                                                                                                                                                                                                 30                                                   A57
                                                                                                                                                                                                                            Whitwell
 By Train                                                       By Air
                                                                                                                                                                                             A618                                                                Clumber                                                 To London
                                                                                                                                                                                                                                                                 Park                                                    Kings Cross
 Retford. A 15-minute taxi journey from the school,             Robin Hood Doncaster/Sheffield. Take either a bus or
                                                                                                                                                                                                                         Creswell
 Retford is served by East Coast Mainline, First Hull           train to Retford and then either a taxi or public transport
                                                                                                                                                                                                                                                                                        A614
 Trains and Northern Rail.                                      from Retford Station to the school.
 Chesterfield. A calling stop for Cross Country Trains,         East Midlands Airport. Take the train from the East                                                                                                       Bolsover
 Northern Rail and East Midlands Trains. A taxi ride of         Midlands Parkway to Chesterfield and then either public                                                                                                                              A60        A616
                                                                                                                                                                        Chesterfield
 20 minutes will bring you to the school.                       transport or taxi to the school.                                                                                                                                                                                           Ollerton
                                                                                                                                                                                             A617                         Shirebrook
 Worksop. Northern Rail and East Midlands trains both           London (All Airports). Take Transport for London services                                                                                  29                                                                                                            A1

 call at Worksop, which is a short taxi journey away from       to Kings Cross. From Kings Cross take the train to Retford
 the school.                                                    and then either public transport or taxi to the school.                                                                                                                 A60


 Whitwell. The nearest railway station to the school is         Manchester Airport. Take a train to Sheffield/Worksop/                                                                                                                                                                                            A616
 situated on the Nottingham to Worksop Robin Hood Line.         Retford or Chesterfield and then public transport or taxi to
 We are a short taxi journey from Whitwell Station, but         the school.                                                                                                                                                                  Mansfield
 remember to book a taxi in advance.                                                                                                                                                   To London
                                                                                                                                                                                                                M1 LONDON
                                                                                                                                                                                       St. Pancras                                            To Nottingham                         A614




50
                                                                We have made every effort to ensure the information presented in this prospectus is correct
                                                                at the time of printing. The School of Artisan Food reserves the right to alter course details,
                                                                content and structure, and this prospectus forms no part of a contract.
 The School of Artisan Food
 Lower Motor Yard, Welbeck
 Nottinghamshire S80 3LR
 Tel: 01909 532171
 Email: info@schoolofartisanfood.org




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