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Bod Griffiths

Bod Griffiths runs Vale House Kitchen with his wife Annie, and after six years of working with a whole range of fantastic tutors is excited to start leading his own courses. He grew up helping his Grandmother in the kitchen, and it’s from her that he got his love for traditional skills like baking bread and making preserves, as well as a profound appreciation for cooking in tune with the seasons. As an adult, he lived and worked in London, but regularly escaped the capital for shooting and fishing excursions, as much to obtain fantastic fresh ingredients as anything else.

In 2009, Bod was starting to get fed up with city living, and took a ‘grown up gap year’, exploring Guatemala, The Alps, Hong Kong, Egypt, diving the Great Blue Hole in Belize and more. He returned to London to work but the seeds of a different kind of life had been sown, so when in 2011 he suffered a serious car accident, followed by the loss of his employer in the financial crisis, he and Annie decided to take it as a sign and leave London for another kind of adventure. They set up Vale House Kitchen in less than a year and opened the doors to the first visitors in September 2013. Their vision was for a completely ‘field to fork’ cookery school, where you could have the experience of cooking with ingredients freshly gathered by your own hands.

Bod has been a keen sportsman for many years, hunting, shooting and fishing, and is equally at home in the kitchen cooking and baking. He counts himself lucky to have learned from some of the best experts in the business over the past six years of Vale House Kitchen, and will be sharing his love for smoking and curing as a way to create the most fantastic ingredients for home-cooking.

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

Details
Sausages-Vale-House-Kitchen-Virtual

Sausages with Bod

Join us for an hour of sausage making. On this virtual session Bod will show you how to make the most delicious sausages. Starting with a talk about the best cuts of meat to use in your sausage meat mix he will move onto his favourite flavour combinations, the importantance of fat and whether you need to use rusk. This will be followed with a demo on how to pipe sausages and then the all important linking so you are…

Course date: 16th July 2020

Price per person: £15

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

Details
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. You will be sent a recipe pack prior to the course. This session will be hosted on zoom and limited…

Course date: 17th July 2020

Price per person: £15

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

Details
Vale-House-Kitchen-Soda-Bread-1

Soda Bread and Pesto with Bod

Join us for an hour and learn how to make Soda Bread and Pesto. On this virtual session Bod will demonstrate how to make the quickest and most delicious of breads, soda bread. This unleavened bread can be ready in as little as half an hour and is great with soups and dips. To go with it Bod will be whizzing up a simple pesto. Recipes will be sent out prior to the session and you are more than welcome…

Course date: 24th July 2020

Price per person: £15

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

Details

September 2020

vale-house-kitchen-smoking-curing-masterclass-pig-butchery-skills

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…

Course date: 5th September 2020

Price per person: £95

Half Day - 10:00 am - 1:00 pm

Details

November 2020

vale-house-kitchen-smoking-curing-masterclass-pig-butchery-skills

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…

Course date: 15th November 2020

Price per person: £95

Half Day - 10:00 am - 1:00 pm

Details
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