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Digital Subscriptions > delicious. Magazine > July 2019 > “It was clear we were in expert hands”

“It was clear we were in expert hands”

THE COOKERY SCHOOL

WHERE The School of Artisan Food, Retford, Nottinghamshire (schoolofartisanfood.org)

THE COURSE Introduction to Ice Cream Making, £165 for one day, including breakfast and lunch with wine

TESTER Madhushri Nadgir

RECIPE: THE SCHOOL OF ARTISAN FOOD. PHOTOGRAPH: MAJA SMEND. FOOD STYLING: OLIVIA SPURRELL. STYLING: VICTORIA ELDRIDGE

THE SETTING

Housed in refurbished stables on the beautiful Welbeck Estate in Sherwood Forest, the School of Artisan Food has gorgeous views. The buildings have been kitted out with top-of-the-range equipment for teaching charcuteriemaking, brewing, breadmaking and butchery, among other skills. We were welcomed by the teaching team, shown to the dining room for breakfast and given the day’s recipe book to look over.

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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.