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The International Guild of Master Food Artisans, based at the Artisan Food Centre, Hurn, Dorset has been establised to recognise the contribution that individuals have made in the pursuit of excellence, development, and the promotion of their craft.
Guild members are actively involved in workshops designed to stimulate, enrich and further the knowledge of those interested in traditional food crafts.
One-day workshops are held at the 'Hurn Centre of Artisan Food Excellence'(now the Artisan Food Centre, Hurn, Dorset)..
One Day Workshops for 2009 are;
Sausage and Salarmi making (Now Master Charcuterer)
Bread making
Pasta
Pastisserie
Sauces
Soups
Sugar Craft
Preserving
Meat Curing
Air-drying & Smoking (Now Master Charcuterer)
Cheese making
Cider making
Pizza Oven Building
For full programme, contact Todd sadler Tel:01202 471133
e-mail todd@thegourmetworld.com
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www.artisan-centre.com
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| Hands-on Bread Making Workshops | 30/01/2008 |
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 Bread 1 - The Handmade Loaf |
www.artisan-centre.com
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| Hands-on Bread Making Workshops at Hurn | 28/01/2008 |
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 2008 workshops commence with the fundamentals of bread making.
Tel 01202 471133 |
www.artisan-centre.com
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| Bread on their hands. | 27/01/2008 |
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 2008 workshops get on their way with the fundamentals of bread making Bread 1 - The Handmade Loaf.
Tel 01202 471133 |
www.artisan-centre.com
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| Bread Making | 24/01/2008 |
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 Hands-on workshops at Hurn |
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| Bread Workshops | 18/01/2008 |
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 Hands-on bread making workshops start again in January 2008 |
www.artisan-centre.com
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| Bread Recipes Competition | 04/03/2007 |
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 The Gourmet World.com in conjuction with the Artisan Food Centre (home of the hand made loaf), are running a bread recipe competition.
The basis of this competition is that we are trying to locate some 'forgotten' / pre-war/ old recipes for bread. What recipes we receive, Boyd our master baker will try them out, select the best ten against a set range of agreed criteria. The final asessment will take place on the 11th May 2007 12.30pm at the Christchurch Food Festival - Tastings, held in the main marquee Saxon Square, Christchurch, Dorset. The selection panel will be 'The Club Gourmet' team (+) along with a host of celeb chefs etc.
All recipes sent in will be put up on our website with the name of the sender.
The winner will receive a three-day hands-on bread-making course, (Bread 1,2&3) at the Artisan Food Centre, Hurn, Dorset, with B&B accommodation provided.
Recipes should be sent to;
BREAD COMPETITION
Artisan Food Centre,
Hurn Court Farm,
Hurn Court Lane,
Hurn, Dorset BH23 6AX.
or e-mail boyd@thegourmetworld.com
or use the feed back page at the end of this section. |
www.artisan-centre.com
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| Bread Making Workshop (Working the Dough) | 03/03/2007 |
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 Mrs McKewan is shown and demonstrates working the dough during one of our hands-on bread making workshops (Foundation Workshop Bread 1 The Hand Made Loaf) at the Artisan Food Centre Hurn. |
www.artisan-centre.com
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| Artisan Hands-On Workshops | 26/01/2007 |
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 New workshop facilities now available at the Artisan Centre of Production and Training - Hurn, based on the domestic kitchen so that students can relate to the equipment etc. The facilities are from an Ikea kitchen combination. |
www.artisan-centre.com
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| Who Said This? | 25/02/2006 |
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 "One can not trust people who have such bad cuisine" !
See Competition |
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| Facilities at Hurn | 21/02/2006 |
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 Some of the facilities available for the workshops held at the 'Hurn Centre of Artisan Food Excellence'. |
www.artisan-centre.com
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| Sauces for Courses | 18/02/2006 |
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 Paul James and Marcus Hartnell display their skills in the development of new sauces for the 'Healthy Eating Range' of Club Gourmet - 'Gourmet Meals'. These unique sauces will form part of one of the one day workshops - Sauces, Salsas, Relishes, Marinades and Dressings held at the Hurn Centre of Artisan Food Excellence. The teams ever expanding repertoire is the envy of the culinary world, and is now enriched by the skills of Mr Lau (Master Chef Oriental Cuisine),who joined The Gourmet World Development team in January 2005 as Senior Consaltant Oriental Cuisine. |
www.artisan-centre.com
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| Air-Drying Workshop | 06/12/2005 |
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 On the 6th & 7th of December 2005, a two day workshop on the pros and cons of salami making and air-drying meat for the small indigenous producer, was given at Dorset Smokery and Charcuterie, by Soren Landgren from Sweden. This is part of an EU initiative of sharing experiences with other 'EU' partners. Those countries participating in this particular project are Estonia, UK and Sweden.
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www.artisan-centre.com
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| Soren Lundgren | 05/12/2005 |
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 Soren Lundgren of Sweden, Grand Master of The International Guild of Master Food Artisans visits Dorset Smokery and Charcuterie, as part of the Swedish deligation who visited 'Artisan Food Producers' in Dorset UK. They advised on traditional methods of food production. Soren is pictured here in the tasting room/deli at Dorset Smokery & Charcuterie at Hurn holding two air-dried hams. |
www.artisan-centre.com
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| Smoking & Charcuterie | 19/09/2005 |
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 Todd Sadler Managing Director of The Dorset Smokery & Charcuterie.
Grand Master of 'The International Guild of Master Food Artisans'. |
www.artisan-centre.com
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