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"The reviews on your website spoke for themselves. I had to come along. I can't thank you enough." David

 

"I just wanted to write to you to say I had no idea how the two days we spent together last Autumn would change our whole family's lives for the better.

 

Besides the amazing food we created, your educational "re-programming" has had the most incredible beneficial effect in terms of the food choices we make every day and over the last few months I have developed a real passion coupled with a discerning eye for the procurement of real ingredients to create real food.

 

Believe it or not, never a day goes by without me hearing at least one of your phrases in my head when I am making a culinary decision!

 

The only problem now is that I find it almost impossible to gain any satisfaction unless I have prepared the food myself, however we are off to Napoli / Sorrento this summer, so I look forward to putting on half a stone in a week tasting what they have in store for us there.

 

Anyway, I just thought I would let you know as it's been an amazing transformation.

 

Thanks again,

 

Warren."

 

"I wish to express my appreciation of the two fantastic courses I attended, run by Alex Chambers of “SQU!SITO”. The Home Curing & Smoking and the Sausage Making at Home, regardless of the whether one is a professional or very green behind the ears; each hour, minute and second has been a learning curve. Alex is a walking talking Wikipedia. I have gained so much knowledge within the past three weeks to go forward with this project, his attitude is very accommodating to each student’s needs. I can carry on writing the positives of “SQU!SITO” until the cows come home, which I think wouldn’t be fair on the readers, whoever wishes to take interest in this field then there first step should be “SQU!SITO”. I cannot thank you enough for your help and consideration and eagerly look forward to further sausage making courses in Italy.”

Sadia

 

"The sausage making course and the home curing and smoking courses are exceptional. Alex takes you through the fundamentals in an entertaining and informative way that makes it easy to remember when you get home and go solo. Not only do you get the chance to make great tasting food under expert supervision, you get to take it home to share with friends and family. The courses are great value and I'd highly recommend to anybody who loves good food."

Leigh

 

"I thoroughly enjoyed your teaching style and personally benefit from an up-front, no nonsense approach to any subject.

I felt a little out of my depth with regards to the science but that highlights my shortcomings rather than the course's.

The hands-on side of the course was great with plenty of treats to take home and share at the end of the day.

The most important treat however was being inspired by what you're doing and the knowledge you've amassed over the years - truly this course had an impact on me that will last.

Love the thrifty approach and rustic philosophy; gives me hope that small businesses can really thrive and has given me a lot of food for thought for my future in this industry."

Owain - Chef & Restauranteur"

 

Great day, history, geography, science and maths alongside food technology - all in one! An excellent experience and a great gift from my brother-in-law for Christmas."

Nicola

 

"Days like this don't come around often - delicacies appearing throughout the day . . . porc tartare - mindblowing brie - local beers - arancello. We've tried a few tastings these last few years and the day we were making sausages turned out the best of all. Alex has taught more amusing connotations of sausages than I could ever have thought up and left us with kilos of of the output to take home. Thanks for giving my Pa a great birthday."

Doug

 

"Chris came back a very happy man, really fired up by sausage making!  Thank you for delivering a wonderful Christmas present for me, one none of us will ever forget and we have the added bonus of all the wonderful eating to come! Now I just need to make the sourdough to accompany the splendid sausages!" Helen

 

"Alex, you are a natural teacher - full of passion that you want to pass onto others - with a real love of what you do. We've had such a good day starting with a cracking breakfast and you took us at our own pace. Well done to you both. We've had a hands-on day and will head South full of enthusiasm with some new skills to apply. Until next time . . . " 

Nick

 

"Alex came to my home to teach Dave and I the art of ARTISAN sausage making. It was one of the most interesting and informative days I have ever spent. Dave has not stopped calling me about different recipes and ideas. Alex cooked us breakfast and lunch which was sublime. I can only recommend this course to any one who wishes to develop their skills in the art of making "real" sausages. Alex is a very knowledgeable man with a wealth of knowledge, and an easy teaching style." Mark

 

"Fabulous day, both educational and fun! Would recommend to friends and family"

Mandy

Artisan Cookery School

Our cookery school in the beautiful countryside in the middle of Shakespeare's England was launched in 2009 has grown from strength to strength. We are proud of our unique reputation as teachers and artisan food producers. From only £145 you can learn a life skill in small classes including beginning with and educational breakfast with plenty of 'homework' to take home to impress your friends and family. Click on the Courses tab above to view the course details. Click here to see dates and book.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Squisito is a 'cookery school' with a difference - we are working 'food producers' and we teach in our workshop so "it's the real thing" not a demonstration in an artificial environment. With Squisito you learn hands-on and our workshops are designed and lead by qualified teachers who are professional artisan food producers - that's us! You can also tailor make your experience with a series of courses specially designed to suit you over a year or to suit your own timetable and even in your own kitchen or workplace. Ideal as a present to remember for the foodie in your life or just to indulge your passione. Book now.

 

Squisito offer support after your course and you can share your experiences with us when you  meet like minded people and share your recipes and techniques. Since Italian cookery is all about fresh, quality ingredients, Squisito can advise you places and producers to visit here and in Italy to add to your experience. Quite a few of our students have gone on to be food producers like us.

 

In association with local Slow Food Convivia in Italy and Sapori e Saperi in Tuscany, Squisito can help you organise gastronomic tours and food education to suit you. We are now taking bookings for our Advanced Salumi Course (Corso Salumi) in Tuscany throughout the Winter of 2015/16 with Slow Food Master of Salami (and Cheese), Giancarlo Russo and Massimo Bacci of Macelleria Bacci plus other Italian artisans in their own workshops. To get course details and register click here or call Sara.

 

Squisito can also teach demo classes up to 20 people so you can bring a few friends or be tutored one-to-one with a tailored course including production methods, equipment and HACCP if you want to go professional. Ideal as a present to remember for the foodie in your life or just to indulge your passione. Book now.

 

Call Alex to arrange your course on 07544 428 165 or email by clicking here.

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