SchoolofArtisanFood

We have made the carefully considered decision to leave Twitter/X. You can still find us on Instagram (@schoolofartisanfood), Threads (@schoolofartisanfood), Facebook (@artisanschool), TikTok (@SchoolOfArtisanFood) or via our website schoolofartisanfood.org

Tutor Sally has been making cold smoked cheese. It's a simple process that adds really wonderful flavour

“The dominance of unhealthy foods and drinks in the out of home sector is hugely alarming. While healthier options exist, this food environment makes it hard for people to make healthier choices” theguardian.com/food/article/2…

Almond bear claws created by our Year 2 FdSc Artisan Food Production students in a class with tutor Martha Brown.

Perfectly unmoulded flummeries, delicately detailed sugar paste seashells and more, all made by delegates on Ivan Day's English Banqueting and Dessert Dishes.

Lemon cheesecake in Danish form! Made by our Year 2 FdSc Artisan Food Production students in a session with tutor Martha Brown.

Clearing is now open at @NTU_Ares for our FdSc or BSc (Hons) Artisan Food Production ntu.ac.uk/course/food-sc…

Have you ever tried sweet focaccia? This one features blueberries, apples and a generous streusel topping. What would you put on yours?

Ciabattas are great fun to make. A big sheet of bubbly, well hydrated dough, cut into lengths, placed on a tray and baked! Learn how on Emmanuel Hadjiandreou's Italian Baking and Pizza Making course schoolofartisanfood.org/courses/short-…

Haslet is made with pork and breadcrumbs, and flavoured with herbs. It's most commonly associated with Lincolnshire and this one was made by our brilliant FdSc Year 2 students with help from tutor Sally.

If you'd like to take a look around our facilities and learn about our higher education courses, our next Open Day is on 10th August. schoolofartisanfood.org/courses/open-d…

@KitchenBee can be relied on

Wonderfully crusty seeded baguettes, made on Emmanuel's Flavoured Breads course schoolofartisanfood.org/courses/short-…

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

Our brilliant FdSc Year 2 students did a great job making pork pies in a session tutor Sally.

Our Artisan Summer School 2024 cohort has joined us from across the globe for 4 weeks of artisan food making! Here they are with our Head of Baking Kevan Roberts and their very first bakes of the course.

Our School's Best Food Forward Project @SAFfood_ed has launched new teaching resources for Key Stages 3 & 4, developed to make food learning for health and well-being both practical and accessible. Pictured is the first set of teachers to be trained to use these new resources.O

We like them with a strong cheese sauce theguardian.com/science/articl…

Delegates on our 5-day Creating a Microbakery - Theory and Practical course, not only develop their hands-on baking skills, they also learn the science that underpins great bread and the business knowledge to take it to market schoolofartisanfood.org/courses/short-…

Kitty Travers' Introduction to Ice Cream Making courses always sell out in a flash. We've just added a new date for 2025, so be quick! schoolofartisanfood.org/courses/short-…