Monthly Archives: January 2012

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 … Continue reading →

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Work Experience

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

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 … Continue reading →

Posted in Advanced Diploma, Baking, Butchery, Charcuterie, Cheese Making, Uncategorized | Leave a comment

Spiced Sticky Ginger Cake

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

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.

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Happy New Year

Posted on January 6, 2012 by The School of Artisan Food

  We can’t wait to get our teeth into the next 12 months, but before we start here’s a look back at 2011.

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