Hourly Schedule
Time
- 13:00
- Arrival, registration and refreshments
- 13:30
- Course starts
- 16:30
- Course End
- Course ID FeFesSH
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What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Festive Pork Pie and Scotch Egg
Celebrate the festive season with this hands-on half-day workshop led by Sally, designed to showcase seasonal twists on classic British savoury bakes. Participants will prepare two standout recipes: a Festive Scotch Egg and a Jewelled Pork Pie, both ideal for entertaining. In addition, Sally will demonstrate other inspiring variations, including a hearty Boxing Day pork pie and a vegetarian wild mushroom option. The session also includes expert guidance on festive pastry decoration, storage techniques, and presentation ideas for serving or gifting.
Participants Will Make:
- Festive Scotch Egg
- Jewelled Pork Pie
Sally Will Demonstrate:
- Boxing Day Pork Pie (black pudding, tomato sausage meat, streaky bacon)
- Vegetarian Wild Mushroom & Vegetable Porkless Pie
Additional Highlights:
- Decorative pastry techniques
- Storage and prep tips
- Gifting and presentation ideas
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
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Sally-Ann HuntSally-Ann Hunt has always been passionate about good food made from healthy, sustainable ingredients. She first became involved in the world of food in 2011, while living and volunteering on a working estate. It was there that she first began to acquire a taste for artisan food production.
Then in 2018, after 20 years in the financial sector, Sally made the leap to a life centred around artisan skills when she joined The School of Artisan Food as a Course Technician, a skilled role that involves a lot of time in the training room, supporting tutors as they deliver artisan food courses.
Sally fell in love with the school’s ethos, recognising how interrelated food, lifestyle, family, and health are, and becoming inspired help preserve traditional food production methods that might otherwise be lost. For the next 3 years, Sally spent her working days honing her foraging, dairy and butchery skills and spent her free time living a simpler way of life, connecting to the food she was eating, and loving the journey she had embarked on with her family.
In 2021, Sally officially became a tutor at the school, delivering courses in foraging, BBQ, smoking and curing, pie making, sausages, dairy and more, both to the public and in workshops delivered in schools and for charity partners such as the YMCA. She is also a tutor on the Artisan Summer School.
Sally’s passion shines through in all her sessions, particularly her commitment to sustainable meat, continuing to research, test and uncover exciting ways to flavour, preserve and cook in the most ethical way possible – knowledge which she then shares with her students.
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