Kevan (Head of Baking) made these stunning cardamom cinnamon buns, filled with jam and topped with crumble. You'll be able to learn how to make these soon too when Kev's recipe video lands. Keep your eyes peeled!

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-…

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-…

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

Our School's Best Food Forward Project Best Food Forward 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

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

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

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

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…

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.

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-…

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

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

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

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

“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…

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