Here’s a link to the article in Fieldsports Magazine about Vale House Kitchen earlier this year. It showcases our unique Shooting events, our field to fork ethos and our aim to get more people reconnected with food and with the countryside around them. Please take a read and contact us if you are interested in taking part in one of the courses we offer.
Christmas is definitely here, and at Vale House we’re starting to feel seriously festive – there’s nothing nicer on a dark, chilly winter day than spending time in a cosy kitchen, whipping up treats for the holidays. At our recent Edible Gifts course, we had a lovely time creating all sorts of goodies with Vivien Lloyd, from frangipane mince pies to flavoured liqueurs, so we’re now all stocked up ready for Christmas!
Of course, we know that the festive season can also be a bit stressful, trying to tick off the Christmas list and please all those difficult relatives – so that’s why we’ve got the solution, in the form of our fabulous gift vouchers. Starting from just £50, they can be redeemed against any of our courses, so whoever you give them to can choose exactly what they’d like to learn more about. Foodies will love our culinary courses, from Seasonal Cookery to our Fish Cookery Day, while those bitten by the baking bug should try the Marmalade Make & Bake Day or one of our bread courses. Anyone who likes to get out in the fresh air will enjoy our foraging days or the Fly-Fishing Experience. And for a gift with a bit of a difference, how about one of our Family Cookery Days? Any adult booked onto the course can bring along a child aged between 10 and 16 absolutely FREE, and learn to create delicious family favourites together.
It can be hard deciding what to get everyone for Christmas, especially these days when it seems we’ve got it all already. A voucher to learn something new is the perfect answer – instead of more stuff to clutter up the cupboards, it’s an experience to enjoy and skills to take away for the future. With a huge range of different courses on offer, we’ve got something to please absolutely anyone. Click here to see all the gift vouchers available and don’t forget – order by the 20th December to make sure you get them in time for Christmas.
Heres a fantastic recipe by our Preserves tutor Vivien Lloyd for frangipane topped mince pies. These are a real winner and are something our guests love to take away with them on our Edible Gifts day. Please give them a try.
175g plain flour
90g chilled butter
1 egg yolk plus
4 teaspoons cold water
100g unsalted butter
100g ground almonds
100g caster sugar
25g plain flour
1 large egg
2 tbsp rum
50g flaked almonds
In a large bowl, make the pastry by rubbing in the butter and mixing in the water with a small knife. Bring the pastry together with damp hands.
Using a 7cm pastry cutter, stamp out 18 bases of pies and put into a pie tin. Put 1teaspoon of mincemeat into each of the bases.
To make the frangipane beat the butter until very soft using an electric hand whisk, then gradually add the sugar and ground almonds. Add the flour, followed by the egg, then the rum.
Spoon a generous teaspoon of the frangipane on top of the mincemeat. Sprinkle the surface of each pie with flaked almonds.
Bake for 15-20 mins in preheated oven 180C/Gas 4 ( Fan oven 160C)