News
Something new for 2018
2018 has arrived and now we all start pondering the blank slate of the new year and how to make a good beginning. Often we’re encouraged to give things up, but at Vale House we take a more positive approach – why not take up something new instead? Our courses focus on preserving traditional country skills, from pig and game butchery, to bread-making and preserving, to fishing and foraging. Picking up a fantastic new skill is not only great fun…
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Christmas Vouchers at Vale House Kitchen
It’s official, Christmas is on its way – the adverts are on TV, the Christmas lights are going up, the mornings are cold and frosty and the evenings are long and dark. It’s time to start thinking about Christmas shopping – but what do you buy for the foodie who has everything? Our Vale House Kitchen gift vouchers are the perfect solution – choose from a range of denominations, starting from £50 and going all the way up to £400,…
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Pigeon Salami
Game makes fantastic salami as its flavour really shines through. On our Venison Courses we love to make venison salami to show our guests how to preserve meat using techniques that have sadly now been forgotten. There is something very special about eating charcuterie that you have made yourself. For our trip to the Game Fair we thought we would make some pigeon salami as pigeon is an abundant wild meat that is available all year round that we wanted…
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Vale House Kitchen at The Game Fair
Come and see us at the Game Fair this Saturday 29th July when we take to the Field Kitchen Theatre at 3.30pm. We’ll be demoing with our fantastic tutor and game chef extraordinaire Tim Maddams and top game gun Tom Payne and talking about our Field to Fork ethos, getting more people to eat what they shoot and how people can get into country pursuits such as shooting. We’ll also be focussing on Pigeon, how to shoot them, how to…
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Cured and Smoked Trout
We are very fortunate to catch the odd fresh trout or two, especially when teaching our guests on the Beginners Fly Fishing Courses. Much as they are delicious simply wrapped in foil, stuffed with a few herbs, butter and a drizzle of white wine and roasted in an oven for 20 minutes or so, we often like to fillet, cure and hot smoke them. This gives them that little extra depth of flavour and some extra versatility on the cooking…
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Meet Our Guests – Lori McCarthy
Welcome to a new series on the Vale House Kitchen blog! We always love meeting the people who choose to come on our courses, and over the past three years we’ve had some fascinating folks join us who’ve gone on to do brilliant things with the knowledge and skills they acquire. In this second post, we chat to Lori McCarthy, who came all the way from Canada to go on one of our Butchery Courses. There’s no better way to…
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