Foraging Course write up in Culture Trip
Lovely to see our Foraging Course mentioned in The Culture Trip write up on Baths booming culinary scene. As spring is starting to bloom all around us we look forward to getting out into the fields and strolling along the hedgerows and picking some wild delights. Our Foraging Courses start on March 22nd with our fantastic tutor Adrian Boots. https://img.theculturetrip.com/fit-in/1024x/wp-content/uploads/2018/01/head.png
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New Smoking and Curing Courses for 2018
We’re really excited to announce that Steve Lamb of River cottage fame is going to be hosting our new Smoking and Curing Courses. Steve is a linchpin of the whole River Cottage operation and has been for a decade. He teaches on several courses but specialises in curing and smoking meat. He also wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Masons Highly Commended Food Book award. Please take a look at the dates…
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Something new for 2018
2018 has arrived and now we all start pondering the blank slate of the new year and how to make a good beginning. Often we’re encouraged to give things up, but at Vale House we take a more positive approach – why not take up something new instead? Our courses focus on preserving traditional country skills, from pig and game butchery, to bread-making and preserving, to fishing and foraging. Picking up a fantastic new skill is not only great fun…
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Christmas Vouchers at Vale House Kitchen
It’s official, Christmas is on its way – the adverts are on TV, the Christmas lights are going up, the mornings are cold and frosty and the evenings are long and dark. It’s time to start thinking about Christmas shopping – but what do you buy for the foodie who has everything? Our Vale House Kitchen gift vouchers are the perfect solution – choose from a range of denominations, starting from £50 and going all the way up to £400,…
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Meet Our Guests – Angus McDiarmid
Welcome to our latest series on the Vale House Kitchen blog! We always love meeting the people who choose to come on our courses, and over the years we’ve had some fascinating folks join us who’ve gone on to do brilliant things with the knowledge and skills they acquire. In this post, we talk to Angus, who’s been on our venison and pig butchery courses. Angus McDiarmid works in the City, but he’s always been a country guy at heart:…
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Pigeon Salami
Game makes fantastic salami as its flavour really shines through. On our Venison Courses we love to make venison salami to show our guests how to preserve meat using techniques that have sadly now been forgotten. There is something very special about eating charcuterie that you have made yourself. For our trip to the Game Fair we thought we would make some pigeon salami as pigeon is an abundant wild meat that is available all year round that we wanted…
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