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.
- Meet the Experts: Tim Maddams
When it comes to preparing, cooking and serving game, professional chef Tim Maddams is your man – which is why we get him in to teach our game courses, including our upcoming Complete Game Experience. He’s also a dab hand with the very ...
- The Complete Game Experience at Vale House Kitchen
Our newest two-day course, the Complete Game Experience, celebrates everything we love about game here in the UK – it’ll guide you, under the tutelage of some of the best local experts, through the entire process, from shooting, to plucking and butchering, to cooking. Whether you’re ...
- Season of Plenty at Vale House Kitchen
It’s the season of mists and mellow fruitfulness in the English countryside – the hedgerows are heavy with blackberries, sloes, damsons, rosehips and hazelnuts, not to mention the occasional patch of late wild strawberries. It’s the perfect time of year ...
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