Calling all bread heads

Posted on May 11, 2012 by The School of Artisan Food

Flour + water + salt + yeast = real bread.

Real Bread Maker Week is here and there’s never been a better time to turn your hand to creating your own loaves.

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Charcuter-ish

Posted on April 19, 2012 by The School of Artisan Food

The Charcuter-ish crew meat-ing for the first time

What is Charcuter-ish?  Well, it’s British charcuterie!

This week some top producers from all four corners of this green and pleasant land descended on the School to share experiences and ideas on all things cured meat.

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Always trust your nose…

Posted on March 24, 2012 by The School of Artisan Food

Say cheese - you're on camera

Freshly baked bread and sizzling bacon are constantly listed in polls as Britain’s favourite smells – we couldn’t agree more!

It’s easy to walk around the School with eyes closed, as each and every training room and classroom has its own distinct, mouth-watering smells.

This week our wandering senses took us to the dairy department and what a treat the students had waiting for us as we ventured inside!

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The Pie’s the Limit

Posted on March 9, 2012 by The School of Artisan Food

Read all about it! Making headlines with our pies...

It’s British Pie Week and we’ve been celebrating in style!

Our butchery students have been hard at work creating delicious pork and pastry concoctions.

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For the love of rhubarb

Posted on February 24, 2012 by The School of Artisan Food
Rhubarb, rhubarb!

Rhubarb, rhubarb!

Rhubarb season is upon us! To mark Wakefield’s festival of rhubarb our preserves and pickling queen, Michelle Roper Shaw, shares this must try jam recipe.

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Baking For The BBC

Posted on February 13, 2012 by The School of Artisan Food
Lights, Camera, ACTION...

Lights, Camera, ACTION...

Once upon a time John Craven, Jules Hudson and a BBC camera crew embarked on a journey to discover real bread.

The search took them far and wide and they battled against many a second-rate loaf. But, the quest was not in vain and they found their way to the Welbeck Estate…

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Yorkshire Pudding Day

Posted on February 4, 2012 by The School of Artisan Food
Yorkshire pudding with lashings of gravy - what could be better?

Yorkshire pudding with lashings of gravy - what could be better?

To celebrate Yorkshire Pudding Day we are serving up a virtual version of one of the key features of a roast dinner.

Traditionally the perfect accompaniment to roast beef, the Yorkshire pudding is at home with any roast meat, or even as a snack with a generous helping of jam!

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A Celebration of Haggis

Posted on January 23, 2012 by The School of Artisan Food

Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns.

With the celebrations almost upon us, Rich Summers from our butchery and charcuterie team shares his recipe for this classic Scottish dish…

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Work Experience

Posted on January 20, 2012 by The School of Artisan Food

S is for squirrel pie. Just one of the many creations by our students on their work placement.

2012 may be in full-swing, however here at School HQ it’s a little quieter than usual.

The familiar smells of bread baking, charcuterie being smoked and milk being magically transformed into cheese are a notable absence – although we have been keeping ourselves busy with a series of short courses and visits from local catering students.

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Spiced Sticky Ginger Cake

Posted on January 12, 2012 by The School of Artisan Food

We love the taste of ginger...

Our tutor, Ross Sneddon, shares his richly spiced and sticky cake recipe, perfect for these wintery days. Either on its own or with a thick spread of salted butter, this is a must-try recipe. Continue reading →

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