When you think of centres of flavour excellence, Skipton doesn’t automatically spring to mind. However, for the past ten years flavourists have travelled from all around the globe to attend a specialist course run by Skipton company, Verner Wheelock.
The five-day course in question, Creating Thermal Process Flavours, is the only one of its kind in the UK (and possibly the world). It is led by renowned and highly experienced flavour chemistry experts Dr David Baines and Richard Seal.
The intensive technical course comprises a blend of lectures and hands-on practical sessions where delegates develop their own flavour systems and apply them to a range of food products. The delegates’ creations will be used back home to flavour and enhance a variety of products from snack foods, soups and sauces to convenience foods and pet foods.
“In this, the tenth year, we’ve probably had the most geographically diverse group of delegates,” says Verner Wheelock’s MD, Alison Wheelock. “They have travelled from Argentina, Peru, Japan, Russia, France, Germany, Singapore, Germany and USA as well as the UK. It’s wonderful to be able to run a course that appeals to so many different nationalities and is so well-received.”
Verner Wheelock runs a variety of training courses for the food industry, the majority of which are based at their training centre on the Broughton Hall estate, just outside Skipton. Given the practical nature of the course , Creating Thermal Process Flavours takes place in the Food Technology room at nearby Ermysted’s Grammar School during the October half-term holiday.
Alison added “What’s so great about this course is not only the fact that the delegates get to create unique savoury flavours for use or sale by their own companies, it’s also the fact that close friendships are made. Several of our previous delegates are still in touch with each other and continue to share knowledge and ideas. We also arrange activities for delegates and Verner Wheelock staff, including cocktail masterclasses, a fish and chip lunch and the annual flavours course dinner at The Devonshire Arms Hotel in Bolton Abbey.”