From 20th to 26th November, the students from the master program in Food Culture and Communication will pay a visit to England. Basing their study trip in Bristol, the group will participate in lessons with Barny Haughton at the Cookery School, as well as the restaurant Bordeaux Quay (www.bordeaux-quay.co.uk). They will also stop at the Beer Factory, the artisanal bakery Mark’s Bread, and the Laverstoke Park Farm. Examining the agricultural production chain, they will visit Daylesford Farm (www.daylesfordorganic.com), an important organic producer with a wide variety of practices (sheep, cow, and fowl production; fruits and vegetables; bread and cheese making; a café; and a retail outlet). They will then travel to Eastbrook Farm (www.helenbrowningorganics.co.uk), largely dedicated to pork and beef production.
The students will then transfer to London to discover the British capital’s foodscape.
There they will visit the artisanal distillery Sipsmith (producers of gin and vodka) and explore the historical bookshop, Books for Cooks, with their resident chef. (Specializing in cookery books, the shop includes a kitchen annex, where the students will experiment with recipes from the various printed volumes.) The group will travel on to Billingsgate, the fish market, as well as the RealFood Market of Southbank. The day will culminate with a meal at Barbecoa (www.barbecoa.com), featuring a visit with the restaurant’s chef, Adam Perry Lang.