Master the finer points of foraging, fly fishing or shooting with our expert guides, then learn to properly prepare and cook your catch in our kitchens with the help of top professional chefs. From field to fork, it’s our speciality.
- Venison at Vale House Kitchen
At Vale House Kitchen, we love good British produce – and something we’re really passionate about is venison, which is gloriously abundant in the British Isles (there are almost 2 million deer living here!) and yet really underappreciated. Not only is it absolutely ...
- Vale House Pork: From Field to Fork
Here at Vale House Kitchen, we’re firm believers in the field-to-fork philosophy – and we don’t just talk the talk, we walk the walk too. For the last two years, we’ve been raising our own pigs for our butchery ...
- Spring 2015 Newsletter
We’ve had a busy start to the year, enjoying the last of the shooting as the season drew to a close and savouring the last game dishes until the autumn! We’re also excited to be launching several new courses, starting in ...
Vale House Kitchen is a bespoke country skills and cookery school situated in the village of Timsbury 8 miles southwest of Bath. We will be offering all the traditional courses you would expect from a cookery school but will have the added dimension of teaching skills such as fishing, shooting, foraging and butchery.
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Take a look at our new recipe section for some inspiration.
“Thank you so much for a brilliant day, i will definitely recommend the cookery school to my friends”
Jenny Rudge, after autumnal jam course
“Loved the course, great to be able to take recipes home, wonderful people, beautiful kitchen space, very inspiring to see such an integrated approach to food. Love it!”
Pip, student on jam course
“Our hosts were welcoming, cheerful and enthusiastic setting up a very pleasant ambience in a delightful setting”
Anon, Seasonal cookery course
“An authoritative and enthusiastic introduction to edible wild plants. Todays forage met and exceeded my expectations. A happy memory of good company and good food, I’m going to try some new recipes”.
Roland Lee – Teacher