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January 2021
Marmalade Making Course
There’s nothing quite like hot buttered toast topped with gorgeously tangy marmalade – and if you’ve only ever tasted supermarket versions, you’ll be blown away by the difference between that and the proper homemade stuff. Join us on this Marmalade Making Course with expert Vivien Lloyd, winner of multiple high-profile awards for her marmalade recipes. Skills • Shredding peel • Simmering and boiling ingredients • Selecting the best Seville oranges • Testing for pectin • Identifying setting point • Selecting…
February 2021
Pig Butchery Course
Whether you’re interested in raising your own pigs (as we do at Vale House), or just a keen cook looking to acquire new skills and learn more about how your meat comes to the table, this fascinating Pig Butchery Course covers everything from pig husbandry to smoking, curing, sausage making and more. Skills • Confidence in butchering a whole pig • Cooking different cuts of pork • Curing and smoking • Health and hygiene awareness • Knife skills • Looking…
Smoking and Curing Masterclass with Steve Lamb
Taught by smoking and preserving expert Steven Lamb, of River Cottage, this Smoking and Curing Masterclass will equip you with all the skills you need to create delicious cured and smoked meat and fish in your own kitchen. These traditional methods not only preserve fresh ingredients but take them to a whole new level of incredible flavour. Skills • Basic Butchery • Hot Smoking • Cold Smoking • Dry Curing • Brining • Hot & cold smoked fish • Bacon…
Introduction to Smoking and Curing
This half day Introduction to Smoking and Curing course is aimed at introducing you to the surprisingly straightforward techniques of smoking and dry curing. You can then use these skills at home to transform fresh ingredients into something seriously special. Skills • Making a Dry Cure • Dry Curing • Hot Smoking • Cold Smoking • Hot smoked Fish • Bacon • Chroizo/Salami The course will focus on the technical skills behind home dry curing, using ingredients freshly prepared for…
March 2021
Pig Butchery Course
Whether you’re interested in raising your own pigs (as we do at Vale House), or just a keen cook looking to acquire new skills and learn more about how your meat comes to the table, this fascinating Pig Butchery Course covers everything from pig husbandry to smoking, curing, sausage making and more. Skills • Confidence in butchering a whole pig • Cooking different cuts of pork • Curing and smoking • Health and hygiene awareness • Knife skills • Looking…
Smoking and Curing Masterclass with Steve Lamb
Taught by smoking and preserving expert Steven Lamb, of River Cottage, this Smoking and Curing Masterclass will equip you with all the skills you need to create delicious cured and smoked meat and fish in your own kitchen. These traditional methods not only preserve fresh ingredients but take them to a whole new level of incredible flavour. Skills • Basic Butchery • Hot Smoking • Cold Smoking • Dry Curing • Brining • Hot & cold smoked fish • Bacon…
Introduction to Smoking and Curing
This half day Introduction to Smoking and Curing course is aimed at introducing you to the surprisingly straightforward techniques of smoking and dry curing. You can then use these skills at home to transform fresh ingredients into something seriously special. Skills • Making a Dry Cure • Dry Curing • Hot Smoking • Cold Smoking • Hot smoked Fish • Bacon • Chroizo/Salami The course will focus on the technical skills behind home dry curing, using ingredients freshly prepared for…
Beginners Cookery Course
Fancy getting a bit more confident in the kitchen? Our Beginners Cookery Course is the perfect course for you – complete novices absolutely welcome. Professional chef Kieran Lenihan will guide you through all the basic skills you need to start making simple, delicious meals with fabulous local and seasonal ingredients. From basic knife handling and the preparation of meat and fish, to the secrets of perfect seasoning. Kieran will also share some of his favourite recipes and his top tips…
April 2021
Introduction to Foraging Course
Explore the bounty of the countryside with this fascinating Introduction to Foraging Course. You’ll gather and prepare your own wild ingredients, gaining knowledge, skills and experience from expert forager and landscape ecologist, Adrian Boots. Skills • How to forage sustainably within the law and with good practice • How to safely collect prepare and cook common seasonal wild foods • How to identify common seasonal edible and non-edible plants and fungi, and the habitats in which to find them The…
Pig Butchery Course
Whether you’re interested in raising your own pigs (as we do at Vale House), or just a keen cook looking to acquire new skills and learn more about how your meat comes to the table, this fascinating Pig Butchery Course covers everything from pig husbandry to smoking, curing, sausage making and more. Skills • Confidence in butchering a whole pig • Cooking different cuts of pork • Curing and smoking • Health and hygiene awareness • Knife skills • Looking…