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November 2018
Game Butchery and Cookery Day
The trouble with game is that it’s often a case of feast or famine and it’s all to easy to get stuck in a rut with the cookery. The game cookery day is all about turning this tasty wild meat into great dishes. The day begins with an introductory talk, followed by a series of practical preparation and cookery tasks and some demonstrations designed to put game firmly back on the menu in your kitchen. You’ll be shown a modern…
December 2018
The Game Experience – 2 Day Course
We're hosting 'The Game Experience' bringing you a unique opportunity to spend two full days with two of the South West's most inspiring Gamesmen, Tim Maddams and Frank Shellard. Tim is a chef, food writer and cookery teacher with a love of the Great British countryside and wild food. He has worked under such culinary luminaries as Fergus Henderson, Marco Pierre White and Mark Hix. Tim has written and published the River Cottage Game Handbook and whose knowledge of game…
Game Butchery and Cookery Day
The trouble with game is that it’s often a case of feast or famine and it’s all to easy to get stuck in a rut with the cookery. The game cookery day is all about turning this tasty wild meat into great dishes. The day begins with an introductory talk, followed by a series of practical preparation and cookery tasks and some demonstrations designed to put game firmly back on the menu in your kitchen. You’ll be shown a modern…
January 2019
The Shooting Experience – 2 day Course
On Day 1, you will be driven to Award winning Shellards Shoot where you will be given a full gun safety briefing by the shooting instructors before enjoying a morning clay-pigeon shooting. After a light lunch you will participate a couple of game drives and have the opportunity to shoot pheasant and other wild game birds. Lunch is included. Skills Shooting Instruction Shooting Safety Shooting Etiquette Countryside Code On Day 2, game chef extraordinaire Tim Maddams will show you just how to…
February 2019
Pig Butchery Day
Our Pig butchery day covers everything you need to know about keeping and butchering pigs. We start by talking about pig husbandry, the types of pigs that are kept and can show you our pigs here at Vale House Kitchen (we usually have some Oxford Sandy and Blacks in our orchard.) We then cover the breaking down of the pig into primary cuts and move onto roasting joints and chops. Its then onto the art of sausage and salami making, followed…
Smoking and Curing Masterclass with Steve Lamb
Taught by smoking and preserving expert, Steven Lamb of River Cottage, this course will enable you to access the delicious sweet, salty and savoury world of cured & smoked artisan goods. Food preservation is such an important tool for anyone looking to grow as a cook. It allows you to take good ingredients and turn them into elevated versions of themselves. The person who turns pork belly into their own home cured bacon engages further than the one who just…