A new venue opening its doors this autumn aims to teach people how to catch their dinner and eat it.
The Vale House Kitchen in Timsbury is being run by Bod and Annie Griffiths, who bought the property in 2011 and conceived the concept.
Visitors will be able to learn to fly fish and shoot, as well as how to prepare meat with butchery and cooking classes.
Tutors at Vale House Kitchen will include former head chef at River Cottage, Tim Maddams, professional European fly fisher, Neil Keep, owner of Rusty Pig, Robin Rea, and Frank Shellard, a renowned local shoot organiser.
Mr Griffiths said: "We had both been working in London for over 20 years, me in finance in the City and Annie as an acupuncturist in a renowned yoga centre. It has been a bit of a homecoming for me as I was born in North Devon and went to boarding school in Gloucestershire. I've always been a keen fisherman and I love to shoot. It had been my aim to return to the countryside at some stage; and when we discovered Vale House, we knew that this was our chance."
He added: "The initial idea for the school came after cooking a meal following a salmon fishing trip on the River Exe, when everything on our plate was either from the river or from our vegetable garden. We both said; 'wouldn't it be brilliant to be able to teach people these skills and share the excitement of making that fundamental connection with what is on your plate?"
Vale House Kitchen is due to open next month.