Foraging News

A great article  from the Sheffield Telegraph on the Tideswell School of Food foraging course that was held recently.  Patrick is doing a mushroom course later5 in the year.  be sure to check out the dates and book now to avoid disappointment.

We’re Open

Naimh and Amy performing the opening sausage cutting ceremony at the Tideswell School of Food.

Naimh and Amy performing the opening sausage cutting ceremony at the Tideswell School of Food.

Tideswell School of Food is Open! Today’s opening event went ahead despite the builders not being fully finished (snow got in their way!) and the icy weather.

Tideswell Male Voice Choir superbly entertained us, and the church bell ringers rang out a magnificent peal at midday as Naimh and Amy from Bishop Pursglove School cut the ceremonial six foot sausage (supplied by Tideswell’s butcher Phil Gibbs).  A large crowd of villagers and suppliers were gathered to watch, drink some bubbly stuff and then have a look round the new facility.

Reaction was 100% positive as our two chefs Trevor and Otto delivered dish after dish of tasty food for all to sample whilst Lisa and Judy beavered away in the commercial kitchen turning out the best flapjack I’ve ever tasted!

Thanks to everyone who turned out yesterday and made the day as special as it was.  Now we have to start selling courses so don’t forget to mention us in all your Christmas cards and email messages.  We’re Open check us out (

Soup and Bread Day

Veg prep at Bishop Pursglove SchoolIn preparation for tomorrow’s Soup day at Chantry Court, year 5 children at Bishop Pursglove School in Tideswell, today spent the morning chopping veg (lots of tears over the onions) and making bread.  The staff room was filled with lovely soupy smells and most of the children ended up with the same number of fingers as they started with.

Down at Tindalls, Carol showed the children how to knead dough and they produced lots of yummy looking rolls for tomorrow’s feast.

Thanks to Tina for coordinating it all and the helpers for overseeing the chopping.  Hopefully this is the first of many such occasions when we see the children developing their cooking skills.  Quote of the day was from one child who said “I’ve never chopped a vegetable before.”

Research continues

They say life is one long opportunity to learn new things (not sure who they is but hang with me here), and this has certainly been true this week.  On Tuesday Tim and I met up with a real life professor of brewing from Nottingham University, Chris, l who took us through the brewing process and the challenges that we had in kitting out our nano-brewery.

Fast-forward to today and Rod and I were dragged screaming by the BBC to Thornbridge brewery in Bakewell to meet brewer Kerry. We got to see their original brewing kit, which would fit very well into our nano-brewery space and then a tour of their brand new two million pints a year brewery.  We finished with an opportunity to sample a range of their very different brews.

What came across on both occasions was the absolute enthusiasm of both Chris and Kerry.  Passion for brewing and the “art of the science”, along the absolute willingness to help us with our non-brewery teaching unit.

Today we also went to see Ryan at Middlepeak Marble who will be cutting our kitchen worktop.  More learning about the different qualities of granite and marble and why he’d suggested we go for the grey granite top. Templating and cutting in mid November in time for late November building completion.

Thanks guys and we look forward to working with you all in the future.

Headline News- Cook It

Here’s the latest on the major part of the project- building and running a Cookery School

  • Courtyard Building -conversion work is well underway, and on plan- open early Dec
  • Naming decision made- Tideswell School of Food.
  • 2 of us have been on 2 cookery school courses in Devon and Halifax to learn how it’s done from top cookery schools- thanks to Prue Leith for her advice,  Ashburton Cookery School and Stella West-Harling, and Anita Cormack at The Cooking School at Dean Clough
  • All major kitchen equipment supply negotiated and ordered- thanks to Neff, Franke Sissons, Astrocast, Middle Peak Marble, Markowitz
  • Sorting out phone and computer requirements with help from David Brindley in the village
  • About to advertise for staff- closing date for applications 25th October.
  • Holding page website set up ready for enquiries – Tideswell School of Food
  • October is very busy with some critical actions- School of Food course planning, recruitment, more equipment specifying, pricing and costs, starting a voucher scheme, finding some brewery equipment and developing the courses, identfying payment systems, etc etc…

Cookery school progress – the pictures!

Here are a couple of pictures from inside the Cookery School construction site – these were taken shortly after work started last month. 

The progress in two weeks was excellent.  Here is how things were looking on the 23rd September:

More pictures to follow over the coming weeks as we get closer to Opening day!