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Vale House Kitchen Opening Summer 2013

OUR COURSES

NEWS

  • English Summer Produce at Vale House Kitchen

    Vale House Kitchen Cougette flowerSummer is in the air – the weather is warming up, and although we’re never far from a rain shower in this part of the world, we know it’s what makes the English countryside so gorgeously lush and green. The hedgerows, woodlands ...

  • Meet the Experts: Adrian Boots

    Vale House KItchen-Tutor-Adrian-BootsAdrian Boots is the latest addition to the team at Vale House Kitchen, and will be bringing his skills as a wild food expert and landscape ecologist to our extremely popular foraging courses. He replaces our previous expert Chris, whose delicious foraged foodie business ...

  • Meet the Experts: Neil Keep

    Neil KeepNeil is Vale House Kitchen’s resident fly-fishing expert – and with more than forty years’ experience, he’s certainly the man for the job. He started fly-fishing at the age of 7, and by 15 was being coached by world-renowned caster Simon Gawesworth, before going on ...

ABOUT US

About usVale 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

RECIPES

Take a look at our new recipe section for some inspiration.

Recipes

 

NEWSLETTER


REVIEWS

“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

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