Kieran Lenihan Vale House Kitchen Tutor

Meet the Experts: Kieran Lenihan

A professional chef with a long and distinguished career working with the likes of Michael Caines and Marco Pierre White, Kieran leads some of Vale House’s most popular courses in chef skills and seasonal cookery. We’re also very excited to introduce two new courses which will feature Kieran’s expert guidance, our Beginners’ Cookery Day and our Family Cookery Day, both aimed at getting more people into the kitchen and preparing simple, delicious meals from scratch. Whether you’re a keen cook…

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Robin Rea Vale House Kitchen Tutor

Meet the Experts: Robin Rea

Robin 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 pig butchery expert and guru on all matters of the trotter. How did you get drawn into your particular area of expertise? I fell into it really – about seven years ago I started a family and set up…

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Vivien Lloyd Vale House Kitchen Tutor

Meet the Experts: Vivien Lloyd

A 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 firmly believes are the secret to the very best preserves. At Vale House she leads a number of popular courses on jam and chutney-making. What drew you into your particular area of expertise? In the…

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Meet the Experts: Tim Maddams

When it comes to preparing, cooking and serving game, professional chef Tim Maddams is your man – which is why we get him in to teach our game courses, including our upcoming Complete Game Experience. He’s also a dab hand with the very best fresh fish and vegetables, so you can also catch him at our Fish Cookery Days and Fly Fishing Experience, and the Seasonal Cookery Course. For the first interview in our new Meet the Experts series, our…

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Vale House Pork: From Field to Fork

Here at Vale House Kitchen, we’re firm believers in the field-to-fork philosophy – and we don’t just talk the talk, we walk the walk too. For the last two years, we’ve been raising our own pigs for our butchery courses. We believe that if you’re going to eat meat, you should be comfortable with where it comes from – and for us, that means raising our own so that we can be absolutely sure that the pigs have had the…

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