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.
In the ultimate hands-on experience, you can learn exactly how to handle, fillet, butcher and prepare a variety of meats, from pork to venison to pheasant. Aprons on!
Discover the art of bread-making, challenge your patisserie skills, bake amazing celebration cakes and learn how to create stunning decorative effects.
- Happy New Year Everyone!!
Looking back to ...
- Sandra Monger Cake Celebration Course
The third course at VHK had award winning cake maker Sandra Monger take the helm and teach a group of ladies how to bake a celebration cake. In scenes that would rival GBBO the guests created the perfect Victoria ...
- Vivien Lloyd Autumn Jam Day
Our second course was led by award winning jam maker Vivien Lloyd. Fruits and sugar at the ready, a full kitchen embarked on a range of autumnal jams and chilli jam. Initially the assembled guests split into groups and made raspberry, raspberry ...
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.
SEARCH FOR COURSES
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