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June 2020

Steve-Lamb-Vale-House-Kitchen-Virtual-

Butchery and Charcuterie with Steve and Bod

Join us for a couple of hours of pig butchery and charcuterie making. On this virtual session Steve will demonstrate how to butcher down a shoulder of pork and then show you how to turn it into some delicious chorizo style salami. We will also prepare some local organic pork belly, make a dry cure and demonstrate the technique on how to make the most delicious breakfast bacon. This session will be hosted on zoom and limited to 12 people…

Course date: 11th June 2020

Price per person: £10

Afternoon - 2:00 pm - 3:30 pm

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Salami-Making-1

Salami Making with Bod

Join us for an hour of salami making. On this virtual session Bod will talk you through the science behind making these delicious cured treats, the cuts of meat that are best and preferred flavour combinations. He will then demonstrate how to pipe salami, talk you through how to tie them off and where to let them hang to cure. This session will be hosted on zoom and limited to 12 people so you are fully able to interact with…

Course date: 19th June 2020

Price per person: £15

Half Day - 11:00 am - 12:00 pm

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Vale-House-Kitchen-Making-Bacon-4

Making Bacon and Cold Smoking with Bod

Join us for an hour of Making Bacon and learning how to Cold Smoke it with Vale House Kitchen founder Bod Griffiths. On this virtual session Bod will talk you through turning pork into delicious breakfast bacon. He will show you how to make a dry cure and teach you the science behind how salt works so that you have perfect results every time. We will then cover cold smoking so that you are able to add an extra layer…

Course date: 26th June 2020

Price per person: £15

Half Day - 11:00 am - 12:00 pm

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July 2020

vale-house-kitchen-fish-course-mackerel

Fish with Bod

Join us for an hour of fish preparation, some hot smoking and pate making. On this virtual session Bod will demonstrate how to prepare a fish, either trout or mackerel. The demo will include a brief guide into fish sustainability, how to quickly and easily fillet it and how to remove any pin bones so you have the perfect bone free filet . We will then talk through how to cure and hot smoke them and also how to make…

Course date: 10th July 2020

Price per person: £15

Half Day - 12:00 pm - 1:30 pm

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