News
Meet the Experts : Frank Shellard
At Vale House Kitchen, we’re keen to get everyone who attends our courses to reconnect with where their food comes from, whether that involves getting your hands dirty digging up vegetables, or having a go at killing and butchering your own meat. Not only does our passion for food mean we want to get stuck in at all stages, but we think this approach also makes us all more responsible consumers – and that’s why we love working with Frank…
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Shooting UK Review of our 2 Day Shooting Experience
The game season is just around the corner, unless you’re lucky enough to have been shooting grouse up on the moors already. Partridge start on September 1st and then pheasants not far behind them on October 1st. Here is a fantastic 2 part review of our Shooting Experience by Charlotte Peters of Shooting UK. She spent time with us at the end of last season, learning all about Game Shooting and then how to prep and cook game with our…
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Introduction to Bread Making Course Review – Crumbs Magazine
If you’re thinking about making your own bread then our Introduction to Bread Making Course is definitely the one for you. Hosted by one of Bristols best Artisan bakers, Martin Hunt who owns and runs Joes Bakery on the Gloucester Road. This all day bread making course gives you practical experience in baking a range of British and Continental breads from scratch. You learn how to mix and knead soft Continental dough and also tighter British doughs. Mixing and kneading…
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Soda Bread
Heres a great quick recipe from our fantastic tutor Kieran Lenihan. A favourite on both our Beginners and Family Cookery Courses. You should never be without some fresh bread in the house and this recipe guarantees exactly that. Soda Bread 6oz self raising flour (wholemeal) 3oz plain flour 3oz seed & grain bread flour 1/2 teaspoon salt 1/2 teaspoon bicarbonate of soda 1/2 pint buttermilk Pre heat oven 400f/200oc/gas 6 . Put the flour, salt, bicarbonate of soda in a mixing…
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Pig Butchery Course Review – Crumbs Magazine
For those of you thinking about booking onto one of our Pig Butchery Courses, please have a quick read of this Crumbs article. Written by Laura Rowe it gives a great flavour of what we cover on the course and also highlights our Field to Fork ethos that runs through so many of our courses. We are extremely lucky to have Robin Rea of The Rusty Pig host our courses. Robin is an absolute expert in all things pig, from…
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Telegraph Article – The setting up of Vale House Kitchen
Heres a link to the article earlier this year about how Vale House Kitchen came about. Incredible to think that we’ve now been open 3 years, and what an amazing 3 years its been. Hard at times and a huge learning curve, but so much fun, so rewarding and the opportunity to work with and meet so many fantastic people. Thank you to everyone thats been involved. http://www.telegraph.co.uk/property/house-prices/near-death-divorce-and-duty-drove-these-londoners-to-trade-in-th/
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