What an exciting 2014 we have ahead of us. The first of our courses start in just a few days with award winning tutor Vivien Lloyd hosting our first Marmalade Make and Bake and we can’t wait!

Looking back to 2013 this really has been a huge journey for all of us here at Vale House Kitchen. The building work on the school finished right on schedule so we opened our doors on September 12th with Tim Maddams hosting one of his excellent One Day Seasonal Cookery courses. We have been very well received by the Foodie Community culminating in us being nominated for Best Cookery School in Food Magazine Readers Awards. If you haven’t given us your vote yet then please do here: Link to Food Magazine Readers Awards

We hosted Bath Rugby in late December on one of our Shooting Experiences with the boys learning to shoot down in Wellow with our fantastic host Frank Shellard.

After everyone had shot a pheasant or two we headed back to the teaching kitchen to show them how to prep the birds and make pheasant fajitas, one of Tim’s favourites. They then were shown how to expertly butcher a deer which was followed by a venison feast in our cellar. David Flatman gave us an excellent write up in Bath Life (page 21 of this editon)

Looking ahead to 2014 we have lots to be excited about. Our courses are filling up quickly and as one of the only schools to offer country skills along side hands on cookery classes we continue to look at bringing you more unique and interesting expriences. All will be revealed in the next few months.