Food for Thought lecture weekend at the School of Artisan Food

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The School of Artisan Food is hosting another fascinating weekend of talks delivered by leaders in the food world. The lectures take place over the weekend of 19th & 20th May. The cost is £55 for a single day or £95 for both days.

Food for Thought offers a unique opportunity to listen, share and join in the discussions on a wide range of topical food subjects. The speakers include:

Saturday 19th May

Dan Saladino
Dan Saladino has been a producer, reporter and presenter for BBC Radio 4’s The Food Programme for more than a decade. His programmes covering subjects as diverse as the microbiome, food and Syrian refugees and Chinatowns have received awards from the likes of The Guild of Food Writers, Fortnum and Mason and The James Beard Foundation. He is now writing his first book which will be a collection of stories from around the world about food and biodiversity.

Dan will hold Q&A sessions with speakers throughout the weekend.

Nicole Pisani
Ex-chef at Ottolenghi restaurant Nopi, now chef at Gayhurst Primary School, East London, producing 500 school meals a day. Co-author of Magic Soup and the forthcoming Salt, Butter, Bones.

Food for Thought Topic:
One year on: how school food has changed. With Head Chef Oliver Pagani.

Catherine Conway
Director of Unpackaged, a company committed to finding zero waste solutions with a vision of stripping the world of unnecessary packaging for all food and household goods. Catherine is also a columnist for Locavore.

Simran Sethi
A journalist and educator focused on food, sustainability and social change. She is also the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. The book tells the story of changes in food and agriculture through bread, wine, chocolate, coffee and beer, and was named one of the best food books of 2016 by Smithsonian.

Food for Thought Topic:
How chocolate can be a vehicle for social change

Adam Balic
Adam has an active interest in Scottish food history, particularly the food culture prior to the 20th century, as this is often represented by foods that are quite different to what we now think of as “traditional” Scottish foods.

Food for Thought Topic:
Scottish food history – beyond haggis and shortbread


Sunday 20 May

Patrick Holden
Founder and chief executive of the Sustainable Food Trust, an organisation working internationally to accelerate the transition towards more sustainable food systems. Between 1995 and 2010 he was director of the Soil Association, during which time he pioneered the development of UK and international organic standards, policy incentives for organic production and the organic market.

Food for Thought Topic:
Sustainable food and farming systems in a post-Brexit context

Robyn Eckhardt
A food journalist and author of Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, which was shortlisted for a 2018 Art of Eating Prize and included in ‘Best Cookbooks of 2017’ lists from National Public Radio, Saveur, Fine Cooking, San Francisco Chronicle, Eating Well, Library Journal and other publications. She has written for The Economist, New York Times, Wall Street Journal, Saveur, Food & Wine and Gastronomica and is co-publisher of the award-winning food blog EatingAsia.

Josiah Meldrum
Josiah is co-founder of Hodmedod, Britain’s pulse and grain pioneers and winners of the 2017 BBC Food and Farming Award for Best Producer. Hodmedod grew out of a community project in Norwich that asked what a more sustainable, resilient food system might look like and now works with farmers across the UK to produce and source a diverse range of foods from Britain’s arable fields.

Food for Thought Topic:
The story of Hodmedod’s and why crop diversity (wild and farmed) is important for rotation and the whole farming system.

Matt Fountain
Matt Fountain is the MD of Freedom Bakery, a social enterprise that trains and offers employment to people with convictions within an artisan bakery in Glasgow. Freedom has grown to become one of the most respected bakeries in the West of Scotland supplying over 60 restaurants, cafes and delis. He is a graduate of the Universities of Cambridge and Glasgow, where he was awarded alumnus of the year in 2016.

Food for Thought Topic:
‘Breaking Bread’ – the story of the artisan bakery that started in a maximum security prison in Glasgow in 2015 and its growth into one of the real bread bakeries in Scotland.

About the School of Artisan Food
The School of Artisan Food exists to teach all aspects of artisan food production. It offers a unique opportunity for people of all skill levels to expand their knowledge through a wide range of short courses and a full-time Advanced Diploma in Artisan Baking.

Based in the heart of Sherwood Forest on the Welbeck Estate in North Nottinghamshire, the school is housed in the former fire stables, dating back to 1870. Newly refurbished training rooms are specially equipped for the teaching of breadmaking, cheesemaking, brewing, butchery, charcuterie and preserving. More recently business and entrepreneurship courses have been added to the short course schedule and new course subjects are in development.The environment is serene and inspiring, but very accessible.

The School has an outstanding reputation for the quality of training it provides with courses being taught by some of the most skilled and experienced artisan producers and practitioners in the UK, Europe and beyond.

The School is a registered charity and, as a not-for-profit institution, is committed to providing the widest possible access to its facilities. The school fundraises to support its general activities and for bursaries to assist Advanced Diploma students with course fees. Several hundred thousand pounds has been raised and awarded to students since the school opened in 2009.

Visit The School of Artisan Food for more info and details of other events and courses.

On Twitter at @artisanschool