At Vale House Kitchen we have a field to fork ethos. This is why we think it’s very important that if you are going to eat something you really should be connected with the whole process that has put that food on your plate. None of our courses exhibit this more than our Shooting Experience. The first day of this course gives people the opportunity to learn all about game shooting and the chance to shoot a pheasant and other wild game birds. On the second day Tim Maddams gives a game butchery and cookery masterclass which concludes in our guests preparing and eating the bird that they have shot. By taking a slightly modern approach to cooking game, we hope it will give you the confidence to put game back on the menu in your own kitchen. Our first course of the new shooting season is this weekend and we really can’t wait. We look forward to welcoming some of you here at Vale House Kitchen later in the season.
This is a perfect time of year to get out foraging in the hedgerows as there is a bountiful supply of fruit and berries, this year has been especially good. You can use these to make delicious liqueurs that will be ready in time for Christmas. Here’s a couple of our favourites.
Bramble and Apple Liqueur:
100g chopped apple
Approx. 350ml vodka
Peel and core apple. Chop into very small pieces. Put into 500ml bottle along with the blackberries and sugar. Top up with vodka.
Keep in cool dark place. Shake every week for first month. Then let it sit for 3 months before straining out the fruit and enjoying straight or added to some prosecco.
This recipe is from Chris Westgate from Heavenly Hedgerows.
Put the sloes in a freezer after picking for a day or two so that the skins burst. This is a great deal quicker than pricking each sloe. Then add the sloes and sugar to a large bottle or Kilner jar and cover with the gin.
Keep in a cool dark place and shake every day for the first week and then every week thereafter. After 3-6 months, depending on how patient you are, strain out the fruit and you have a delicious liqueur! The longer you can wait before drinking it the better it will taste, sloe gin definitely gets better with age.
Its been a very exciting few months here at Vale House Kitchen. In September we hosted our first big Corporate Day with a group of 50 lawyers from Shell coming to enjoy a day in the fabulous Somerset countryside. We wanted to show them everything that we had to offer so had groups shooting, fly fishing, trying their hand at butchery and chef skills along with cake decoration as well. The day was a tremendous success helped by the glorious late summer weather which meant that everyone could get the most out of our fantastic location. Lunch was even enjoyed on the lawn, something you really don’t expect in late September! The fly fishers managed 6 fish throughout the day, some of which were sashimied by Tim and Kieran for lunch, the rest smoked and taken back to the hotel. And Sandra had the cake decorators conjuring up all sorts of interesting cup cake inventions, with our guests unleashing designs that wouldn’t have been out of place on an episode of GBBO! If you are thinking of hosting a Corporate Day in the West Country please get in touch and we will make sure that you have a very enjoyable and unique experience. The pictures from the day are here on our Facebook page.