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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.

January 2021

Vale-House-Kitchen-Making-Bacon-4

Virtual Bacon Making and Cold Smoking

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: 22nd January 2021

Price per person: £20

Half Day - 6:00 pm - 7:30 pm

Details
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: 23rd January 2021

Price per person: £95

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

Details

February 2021

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: 20th February 2021

Price per person: £95

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

Details

March 2021

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: 13th March 2021

Price per person: £95

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

Details

May 2021

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: 29th May 2021

Price per person: £95

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

Details

June 2021

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: 19th June 2021

Price per person: £95

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

Details
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