School of Artisan Food appoints new head of butchery

The School of Artisan Food has appointed a new head for its butchery and charcuterie department.

Meat expert, cook and author Kate Hill has joined the school to head up the advanced diploma, which she has helped develop, and will oversee the academy’s extensive programme of short courses.

Sheila Russell, director of studies, said: “We are delighted that Kate Hill is joining the team this year. Kate brings with her artisanal skills in charcuterie which combines perfectly with our traditional English butchery skills to deliver a comprehensive advanced diploma course, educating students on the complete journey from field to fork.”  

Hill has lived in south-west France for nearly 20 years, where she ran culinary courses.

She said: “The butchery and charcuterie advanced diploma course is built on both theory and practical study as applied to small-scale production. Industry standards inform small-scale production choices, and understanding the reason behind rules and regulations is critical to applying practical meat handling skills.”

Opened in October 2009, the School of Artisan Food is the only charitable school dedicated to artisan food production in the UK. It is based on the Welbeck Estate in Nottinghamshire, which supplies much of the raw product for the butchery, baking and cheese-making courses.

The year-long butchery and charcuterie diploma course teaches nose-to-tail butchery methods, along with the science of meat and charcuterie production.


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