News
Vale House Kitchen wins Best Cookery School at Food Readers Awards
We are incredibly excited to announce that we won Best Cookery School in Food Magazine Readers Awards earlier this week (February 10th). The awards ceremony was held at Darts Farm in Devon where companies gathered to see who would pick up one of the most highly acclaimed food awards in the South West. A rustic feast of Lyme Bay crab, local roast sirloin with all the trimmings and an amazing apple crumble was enjoyed by all the guests on the…
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Baked Pheasant Goujons
Here’s a quick, simply and absolutely delicious pheasant goujon recipe. You can use almost any cut of pheasant (or partridge for that matter). If using partridge use double the amount of meat in the recipe below. It’s also a great way of introducing children to this most wonderful game meat. Baked Pheasant Goujons 2-3 slices of bread (we find stale sourdough works perfectly) 1-2 tsp mustard powder 4 pheasant breasts or 6 deboned pheasant thighs 2 eggs Firstly oil a…
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Vale House Kitchen Gift Vouchers – the perfect gift!!
The Perfect Gift Christmas shopping season is upon us, and with it the annual challenge of finding the perfect gift for friends and family. We know that you don’t want to spend your hard-earned cash on any old thing – so may we suggest a fabulous Vale House Kitchen gift voucher? Redeemable against any of our courses, we reckon our gift vouchers make the perfect gift for just about anyone – and we’re happy to show our working. Our courses…
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Dry Curing Article in Food Lover Magazine
Please take a read of this article in this months Food Lover Magazine by our very own Bod Griffiths all about the preserving technique of Dry Curing…. https://www.foodlovermagazine.com/features/dry-curing-masterclass/20708 If you’re interested in learning all about Smoking and Curing please have a look at our amazing Masterclasses with the brilliant Steve Lamb https://valehousekitchen.co.uk/organiser/steve-lamb/
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Edible Gifts Course at Vale House Kitchen
We’re looking forward to our ever-popular Edible Gifts Course in November. It might seem a long way off, but with Christmas definitely on the horizon this course always fills up fast so make sure you book your place now if you’d like to join us! We think it’s the perfect antidote to the crazy commercialisation of the festive season – swap the usual mad dash round the shops for a lovely cosy day in the Vale House Kitchen classroom, creating…
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Venison Carpaccio
Here’s a fantastic, quick, simple but absolutely packed full of flavour recipe by our great friend and tutor Tim Maddams. Its perfect if you’ve got some lovely fresh venison, a piece of loin is ideal and really takes no time at all. Give it a go… Carpaccio of Venison A small piece of venison steak, trimmed 1 spring onion A little fresh ginger. 1 clove of garlic, peeled 30 ml soy sauce 10 ml little sesame oil A sprig of…
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