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Artisan Workshop
| 2008 Programme of Hands-On Workshops | 04/06/2008 |
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 The International Guild of Master Food Artisans has been establised to recognise the contibution 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, two, and half-day workshops are held at the 'Hurn Centre of Artisan Food Excellence'(now the Artisan Food Centre, Hurn, Dorset).The 2007 program of 'hands-on' workshops are: Bread 1 - The Beginning - the hand made loaf; Bread 2 - 4 Great Doughs intoduces you to a wide range of more complex doughs; Bread 3 - Specaility Breads, takes you into the realms of sour dough, dark rye breads, the use of Spelt(Dinkel), signature breads etc; Breads "al fresco" - Examines "al fresco" baking and suitable breads, oven design and simple construction; Patisserie, Canape and Petits Fours; Sausage and Salami Making; Air-drying Meat (hams and Biltong etc); Basic Butchery; Fundamentals of Chinese Cooking; Cooking with Chillies; Sauces, Salsas, Relishes, Marinades and Dressings.
Workshops for 2008;
Sausage and Salarmi making
Bread making
Pasta
Pastry/Pastissiere
Sauces
Soups
Sugar Craft
Preserving
Meat Curing
Air-drying & Smoking
Cheese making
Cider making
Pizza Oven Building
For full programme, contact Todd sadler Tel:01202 471133
e-mail todd@thegourmetworld.com |
| www.artisan-centre.com |
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| Master Charcuterer | 27/04/2008 |
Todd Sadler
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 Air-drying, Curing(wet&dry)Smoking,Salami,Sausage and Pate making, Hams dry and wet etc. A combination of our other two workshops; Salami, Sausage and Pate making, Meat Curing Air-drying and Smoking presented as one comprehensive hands-on workshop.
All workshops have a 9:30am for 9:45am start, a light breakfast is given with a selection of fresh breads from our famous artisan bakery. Coffee/tea/fruit juice is available throughout the workshop and a light gourmet lunch is served with wine. Lunch is also used as a tutorial as your mentor sits with you to discuss any issues. Please note that the numbers are restricted for each workshop, to ensure that there is an effective one to one with your mentor. Places are booked on a first come first served basis. For details of availability and booking, please phone 01202 471133 or visit www.artisan-centre.com or www.thegourmetworld.com |
| www.artisan-centre.com |
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| The Hand Made Loaf | 02/02/2008 |
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 In the first of our one-day Artisan Breadmaking workshops (Bread 1 – the handmade loaf) we introduce you to the craft of making and shaping white dough, rye dough and olive dough and, of course, baking it to produce a range of breads: fougasses; baguettes; breadsticks; pizza etc., etc. Our master baker will initially show you the fundamental steps of making each dough and baking the dough; after which you will make your own doughs, bake them and sit back to enjoy over lunch. Also, over lunch is the opportunity to taste and discuss the characteristics of a range of regional breads and specialist breads.
The second of our one-day workshops (Bread 2) looks at a wide range of more complex doughs you will make: old style crusty loaf with ale– cottage & bloomer; pain de campagne; brioche and ciabatta.
The third of our one-day workshops (Bread 3) takes you into the realms of sour dough, dark rye bread, the use of spelt flour etc., Roomali, Panatta breads and an experimental session.
All workshops have a 9:30am for 9:45am start, a light breakfast with bread (to taste and discuss) is given, coffee/tea/fruit juice throughout the workshop and a light lunch is served with wine.
During lunch you have the opportunity to taste and discuss the characteristics of a range of regional breads and speciality breads. Lunch is also used as a tutorial as our baker sits with you to discuss any issues.
Please note that the numbers are restricted for each workshop, to ensure that there is an effective one to one with our baker. Places are booked on a first come first served basis.
For details of availability and booking, please phone 01202 471133 or visit www.artisan-centre.com or www.thegourmetworld.com.
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| www.artisan-centre.com |
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| 2008 Progamme of Hands-on Workshops | 28/01/2008 |
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 17th January saw the start of the year's programme of one day hands-on workshops at the 'Artisan Centre' at Hurn.
Tel 01202 471133 |
| www.artisan-centre.com |
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| Hands-on Bread Making Workshops (Bread 1) | 27/01/2008 |
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 The fundamentals of bread making "The Handmade Loaf" was the first of a range of one day workshops of the 2008 programme that commenced on the 17th January.
Tel 01202 471133 |
| www.artisan-centre.com |
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| New Workshop Facilities | 26/01/2008 |
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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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| Accommodation for Workshops | 01/01/2008 |
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 Should you require over-night accomodation for our Artisan Workshops etc., please click on the website below.
for Bournemouth Hotels:-www.bournemouth.com |
| www.gorwellfarm.co.uk |
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| Bread Recipes Competition | 01/01/2007 |
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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-center.com |
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