New partnership between True and School of Artisan Food announced
True has formed a new partnership with the award-winning School of Artisan Food.
Built around a dedication to all things artisan, the school, based in Nottinghamshire, gives catering professionals and food enthusiasts from across the world the opportunity to expand their skills and knowledge of artisan food production.
Founded on mutually shared values around the importance of quality food and ingredients, the arrangement will see True’s equipment placed throughout the School’s teaching kitchens and collaborative spaces.
An ideal venue to showcase products and demonstrate them in working kitchens, True will invite select clients and foodservice professionals to events and special experiences, and work with the school’s in-house and guest tutors to highlight key product features and benefits.
True, which has a UK headquarters in South Yorkshire, manufactures a complete range of quality commercial refrigeration solutions, including prep tables, upright cabinets and under-counter storage systems, chilled display merchandisers– all having a place in the school’s wide-ranging curriculum.
Scott Jones, True’s Sales & Key Accounts Director, said: “We’re delighted to be entering into this partnership with the School of Artisan Food. It’s an arrangement which will benefit both organisations.
“The school and its students have a passion for quality food and ingredients, which we as a commercial refrigeration manufacturer hold in the highest regard. The unique venue is ideal for our wide range of products, which are designed specifically to keep quality ingredients as fresh as possible, for longer.
“We can’t wait to invite customers to experience the school’s impressive facilities, see first-hand how well True products perform in a working kitchen environment.”The School of Artisan Food was founded in 2009 and runs courses in all aspects of artisan food production. Facilities, located in restored stables at the historic Welbeck Estate, are specially equipped for the teaching of breadmaking, cheesemaking, brewing, butchery, charcuterie and preserving, along with food business and entrepreneurship courses.
It has established an outstanding reputation for the quality of training it provides, with courses being taught by some of the most skilled and experienced artisan producers and practitioners in the world.
Julie Byrne, the school’s Managing Director, said: “This is a great opportunity to ensure that our students have access to cutting-edge refrigeration equipment. In the absence of preservatives, high quality refrigeration is essential in the production of delicious, nutritional artisan food.”
To find out more about the School of Artisan Food, visit its website.
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