All posts tagged: School of Artisan Food

Visiting the glorious Welbeck Estate (in inappropriate footwear).

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The beautiful Welbeck Estate nestled in Sherwood Forest is in the heart of the ancient royal hunting grounds – the Dukeries. Welbeck Abbey was founded in 1153 and when dissolved, the Estate became the home of the Dukes of Portland and it continues to be privately owned to this day. Apart from the beautiful natural setting and the stunning buildings it is perhaps best known for the labyrinth of underground tunnels and rooms (including a ballroom!) constructed by the 5th Duke and for its time leased to the MOD for an army training college until 2005. It is once again lived in by members of the extended family who have transformed it into a thriving working Estate which provides inspiring, creative spaces for artisan food businesses, education and the arts. Although the house is private there is much to see to in the open parts of the estate and I was invited along to meet some of the fantastic artisan food businesses which operate out of Welbeck and to visit the Farm Shop. As well …

Kimchi, Sauerkraut & Pickled Lemons – a day of pickling at the School of Artisan Food

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I love the School of Artisan Food in North Nottinghamshire. It is an absolute gem. It is set on the wonderful Welbeck Abbey Estate, the ancestral home of the Dukes of Portland in the heart of the ancient Dukeries. The Estate remains private but is now also home to a number of thriving artisan food businesses (of which more in a later blog) and the superb School. On this occasion I attended for the Great Food Club. Below is a version of the article, which can be found at greatfoodclub.co.uk “Fermentation is, let’s face it, a staging post on the road to rot” so said our tutor for the day, food writer and cook Lindy Wildsmith, as we began a day of Pickling and Fermenting at the fabulous School of Artisan Food. If you don’t know the School, it is situated on the beautiful Welbeck Estate at the heart of Sherwood Forest and is surely is one of the jewels in Nottinghamshire’s culinary crown. Established in 2006, the School is housed in the former Victorian …

Food for Thought – a weekend of utter foodiness

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Last weekend was all about me. This almost never happens, but last weekend it did. I attended the wonderful School of Artisan Food’s annual food lecture weekend – “Food for Thought”. For those not familiar with this fabulous place, the School is located on the beautiful Welbeck Estate in North Nottinghamshire, it is the ancestral home of the Dukes of Portland, is famous for its tunnels and underground ballroom and is situated at the heart of the Dukeries – the ancient hunting grounds of Royalty and Aristocracy. Not only that, the School is a fantastic resource hosting all kinds of artisan food courses from baking and patisserie to cheese making and artisan ice cream, butchery and cider making. Just a totally fantastic place. Last weekend rolled out some “stars” of the culinary world, to talk with and to a “foodie” audience. I would say it was an eclectic mix – food writers, bloggers, home-cooks, a Vet, retired sorts and young whipperysnappery things up from London with cuboid necklaces and spiral bound notebooks. It was also …

A Lovely Talk on Herbs by Rachel Petheram, but remember to wash your Lemon Balm first..

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I popped out of the Kitchen once again, on a balmy July evening, to listen to award-winning herb grower and florist Rachel Petheram speak at the School of Artisan Food on the best way to care for and propagate kitchen garden herbs. This year I have in my garden, Mint, Rosemary, Sage, Lemon Balm, Lemon Verbena, Marjoram, French tarragon, Lemon Thyme, Thyme, Catmint, Sorrel and Sage and something which tastes wonderful but I can’t remember what it is. You can’t beat cooking with fresh herbs, can you? Rachel talked us through the medicinal properties of many of these herbs and showed us the compact herb garden at the rear of the School’s kitchen. In the middle of this little herb patch was a huge Lovage plant. I had no idea they grew so tall! Someone in the group suggested a little lovage would go a long way in a Bloody Mary. This I must try. Rachel is an engaging speaker and clearly very enthusiastic about her herbs, many of which she uses in floral arrangements …