Whether you want to have a career brewing beer, making preserves, creating cheeses or chocolates or just eager to be a better amateur, the School of Artisan Food can help you on that path.
As their name implies, you will not be taught how to churn out mass market food but rather small batch, locally sourced fare, the kind with roots.
Classes can last a day or less as does the Artisan Kitchen Dairy (October 30) for enlightened amateurs:
"Discover how to make soft cheese, yoghurt and butter with this one-day practical course dedicated to dairy products that can be made at home.
With the expert guidance of cheesemaker Julie Cheyney, learn the skills and techniques to transform milk into a range of products in your own kitchen."
Julie is known for Tunworth – a Camembert-style cheese made in collaboration with Stacey Hedges on Hyde Farm, Hampshire (soft, unpasteurised, cows milk cheese)
For the aspiring full time cheesemakers they offer a number of short Professional Courses from Fundamentals to more specialized topics like Blue Cheese or Washed Rind Cheesemaking.
Another interested upcoming class is Hedgerow Cordials (October 9):
"Make the most of wild ingredients and discover how to create your own fruit cordials, elderflower fizz and sloe gin. Join Dan Welch from Belvoir Cordials for this one day practical course. Explore the science of artisanal drinks and unlock the magic of natural sugars and sweeteners as you produce your very own cordials, syrups, gins and lemonade. Learn how to identify wild fruits, herbs and flowers with a series of tastings, before you begin bottling seasonal flavours."
The School of Artisan Food is based on the Welbeck Estate in North Nottinghamshire in the UK. "The school is housed in a stunning former fire stables, dating back to 1850. Newly-refurbished training rooms are specially equipped for the teaching of bread-making, cheese-making, brewing, charcuterie and preserving."
(* Pickles and preserves photo from School of Artisan Food's site)