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Vale House Kitchen Opening Summer 2013

OUR COURSES

NEWS

  • Vale House Kitchen on Sunday Brunch

    Vale House Kitchen on Sunday BrunchJust incase you missed our debut on Sunday Brunch with Game Chef extraordinaire Tim Maddams talking all about Venison. Heres a link to the recipes for the amazing dishes that Tim was talking about on the show.

  • Meet the Experts: Robin Rea

    Vale House Kitchen Tutor Robin ReaRobin Rea has been a chef for 20 years, and now runs Rusty Pig, a shop specialising in delicious charcuterie, cured meats, joints, sausages and plenty more, not to mention the most scrumptious piggy picnic baskets. Robin is Vale House’s resident ...

  • Meet the Experts: Vivien Lloyd

    Vivien LloydA WI judge, multiple award-winner for her own homemade jams and marmalades, and long-established teacher, Vivien Lloyd is the undisputed queen of preserving beautiful British produce. Although delighted to see pursuits like jam-making making a comeback, Vivien is determined to share the traditional methods she ...

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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