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Training from

the Guild of Fine Food


What will you learn?

T
 he five golden rules for increasing deli sales
H
 ow to select the best cheese and charcuterie
H
 ow to create the best counter display
How to avoid bad quality cheese and charcuterie
How to sell proactively rather than reactively
The difference between artisan and
mass-produced cheeses and meats through
comparative tastings

Charcuterie

Monday September 30 London


Monday October 7
Gillingham, Dorset
Monday October 21
Glasgow

Cheese

Wednesday October 2 London


Tuesday October 15
Gillingham, Dorset
Wednesday October 23 Glasgow
Monday November 4 Wilmslow, Cheshire
Monday November 11 West Retford, Notts

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Course costs
Members of The Guild of Fine Food just 70, plus VAT (@ 20%).
Non-members 95 plus VAT (@ 20%).

*NB. Unfortunately there is a 10 plus VAT (@ 20%) surcharge for London training dates due to higher venue costs.

For more information:


E-mail: linda.farrand@finefoodworld.co.uk Tel: 01747 825200 www.finefoodworld.co.uk

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This comment was recently made by a farm shop owner who regularly
sends her staff on the Guild Retail Cheese Training course. For more than
15 years, this most enjoyable and professionally recognised programme has
helped increase cheese sales in delicatessens, farm shops, food halls and
supermarkets.

This comment was made by one satisfied deli owner after attending this
interesting and entertaining full days training seminar. Following in the footsteps
of the successful Guild Retail Cheese Training programme, this course tackles
hams and charcuterie and is designed to help develop knowledge and build
confidence.

Who should attend these one day seminars?


Deli Owners
Farm Shop Owners
Trainee Buyers
All deli counter staff - whether experienced or junior
Anyone working with cheese and charcuterie in a
retail environment

Five good reasons why you and all your staff


should attend
Improve the quality
Reduce stock wastage
Reduce staff turnover and increase motivation
Create better customer loyalty
Increase sales

Learn how to create a genuine shopping experience for customers


one that brings them back time and again.
The course is a must for all retailers, buyers and those involved in the supply trade.
Cheese:

Get to grips with the cheese-making process


Learn the impact that terroir has on cheese
Understand the main families of cheeses
Comparatively taste over 40 types
Get hints and tips on how to balance your cheese offer
Gain knowledge to give your customers a better retail experience

Charcuterie:

Learn the importance of the way the pig is reared in determining quality
Understand the various curing techniques
Understand the difference between mass produced and artisan
Appreciate the impact of tumbling, added water, dry, wet cured and
comminuted meats
Discover the best ranges to stock and the stories that encourage sales
Acquire skills in cutting, storing, comparative tastings and selling

Please enrol me on the Guild Retail Cheese Training Day


the Guild Retail Charcuterie Training Day
I understand my enrolment entitles me to the workbook, the days training seminar and all follow up resources.
I would like to attend the training day on:

at:

Full Name:
Permanent Address:
Postcode:
Email:
Tel:

Mobile:

Employment Details
Name of employer:
Address:
Postcode:
Website:
Tel:

Fax:

Signed:

Date:

Please Please supply credit card details or make cheques payable to the Guild of Fine Food and return to:
Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB.
Guild Retail Cheese & Charcuterie Training is part funded by the following companies to whom we are indebted for their continued support: Arla Foods, Anthony
Rowcliffe & Son, Barbers 1833, Carron Lodge, Comt, Emmi, Consorzio for Grana Padano, Le Gruyre Switzerland AOC, Godminster, Lynher
Dairies, Pilgrims Choice/Adams Foods, Quickes Traditional Ltd, Wensleydale Creameries & Welsh Assembly Government. Adlington, Deli Farm
Charcuterie, Dellami Mediterranean Foods, Harrods, Negroni, Patchwork Traditional Foods, Prosciutto di Parma and Trealy Farm Charcuterie