News
English Summer Produce at Vale House Kitchen
Summer is in the air – the weather is warming up, and although we’re never far from a rain shower in this part of the world, we know it’s what makes the English countryside so gorgeously lush and green. The hedgerows, woodlands and meadows are overflowing with edible goodies, so we’re really excited about our upcoming courses to celebrate summer – our Introduction to Foraging, Summer Jams, Jellies & Cordials, and Field to Fork Vegetarian Cookery are all about the…
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Meet the Experts: Neil Keep
Neil is Vale House Kitchen’s resident fly-fishing expert – and with more than forty years’ experience, he’s certainly the man for the job. He started fly-fishing at the age of 7, and by 15 was being coached by world-renowned caster Simon Gawesworth, before going on to compete all over Europe. Neil’s got a wealth of experience in teaching, several key qualifications and a relaxed, friendly style that makes him ideal to take anyone through this great outdoor sport. How did…
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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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Get Cooking with Vale House Kitchen
Here at Vale House, we believe getting in touch with your food is hugely important – it’s better for the planet, it’s better for you, and we think it tastes much better too. But we know that a lot of people find the idea of cooking meals from scratch a bit intimidating, particularly when it involves preparing raw fish and meat, grappling with seasonal ingredients, or getting out the sharp knives – so that’s why we’re launching our brilliant new…
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Vale House Kitchen on Sunday Brunch
Just incase you missed our debut on Sunday Brunch with Game Chef extraordinaire Tim Maddams talking all about Venison. Heres a link to the recipes for the amazing dishes that Tim was talking about on the show.
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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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