Vegan Baking at the School of Artisan Food

I am a foodie, and a vegan one at that, so when the School of Artisan Food asked me to attend their first vegan baking course, I immediately replied with a yes!

Since turning vegan in January I have experimented with some baking at home, but after reading the course details, I was excited to extend my knowledge by learning from a professional baker. As with all their courses, the School of Artisan Food use professionals and experts to deliver high quality classes. Henrietta Inman worked in London's Michelin-starred Italian restaurant Aspley’s and has since moved back to Suffolk to start her own business and pass on her skills through courses such as this.

The day began with a beautiful drive up to the Welbeck Estate through the treelined roads of Robin Hood Country. Upon arrival at the School of Artisan Food, I was greeted and welcomed with an array of freshly made bread, butter and jam, a selection of hot drinks and given my course handbook in a stylish canvas bag. As everyone arrived, the session began with an introduction to Henrietta, the workshop assistant and kitchen itself. We donned our aprons and gathered round to hear more about the day ahead.

Henrietta explained that we would be making four of her vegan recipes throughout the day, working in small groups of three to do so.

The first recipe we tackled was the Baci biscuits, an Italian style treat consisting of two biscuits forming a sandwich with chocolate ganache in the middle. We also used this ganache to decorate the fig and banana cake from our second recipe. Once cooled, we then dressed it with edible flowers which were grown by Hockley Homegrown in the heart of Nottingham city.

After completing two of the recipes and feeling quite accomplished already, we broke for lunch. The canteen was filled with the beautiful smell of bean cassoulet and roasted potatoes, served with a side salad and choice of pickles from the recent pickling course. It was so tasty and fresh, and I loved the homemade blackcurrant cordial.

Before we headed back into the kitchen, there was time to explore the small shop. Several of my fellow students bought Henrietta’s books and she was kind enough to sign them for each person too. Bread proofing bowls, kitchen equipment and lots of other books were available to buy, and dangerously they do accept card!

Back to work and onto our final two recipes, a nut and seed loaf and a spring green tart. Even after my lunch my mouth was watering at the thought of these. We worked together to follow the recipe instructions and took guidance from Henrietta as needed. Again, we dressed the tarts with edible flowers which made them look divine.

As the room began to relax and come to the end of the baking, we collected our prize bakes and showcased them to the whole group at the end of the kitchen. Our final job – to taste everything that had been made! Although not hungry, I was able to taste each and every recipe with a stronger understanding of the flavours and methods used to create such greatness. Henrietta then divided up the leftovers, so we could all take some home to enjoy.

The whole experience was a delight; well organised, superb equipment, lovely people and amazing food to enjoy there and at home. I learnt a lot from the course and left with a revived passion for baking with a knowledge of how to adapt recipes to make them vegan friendly. I can see why the School of Artisan Food have won so many awards - they truly deserve it.

Vegan Baking with Henrietta Inman returns on the 23 July 2018 (booking open now) and 9 September 2018. Additionally, Henrietta will be delivering a Natural Baking course on 8 September 2018.

Find out about the array of upcoming courses at the School of Artisan Food here.

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This blog was written by Genevieve Preece, Communications Executive for Marketing NG.