Artisan Food Law provides artisan and small-scale food producers and retailers with easy access to important law and practical help in solving problems. A modest subscription secures full access to a comprehensive and invaluable library of information and resources.

  • Real bread at the rex Zermatt, Switzerland
  • Jamie Montgomery of Montgomery's Cheddar.
  • Raw milk
  • Gathering Chanterelles in Scotland.
  • Wood fired pizza.
  • Brioche in the oven.
  • A plate of prepared foraged food.

Subscribers have full access to the Artisan Food Law Library and can ‘Ask a Question?’ Subscribers also receive a regular monthly bulletin on news and developments, and occasional special bulletins. A modest annual subscription provides the best way to stay up to date on relevant law for artisan and small-scale food producers and retailers.


Artisan Food Law Blog – latest post ...

Fri, 29/11/2019 - 13:36

Genuine sourdough bread comprises only three ingredients: flour, salt and water. Sourdough is not a trend or bandwagon to jump on, but the oldest traditional way of leavening dough, combining flour, salt and water to make delicious bread.

The Association of Bakery Ingredient Manufacturers, Federation of Bakers, Craft Bakers Association, The British Sandwich and Food To Go Association and Pizza, Pasta and Italian Food Association have come together and presented Defra with a proposed ‘UK Baking Industry Code of Practice for the Labelling of Sourdough Bread and Rolls’.

The purported aim of the Code is to “clarify the term and prevent misinformation when it is applied to products in the UK bakery market”. The reality, however, is quite different and represents a sourfaux or pseudough charter.

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