• Basic Bread | Feb 6th | £55

    Saturday 2.30am - 5pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend a Saturday..."  Emma Guilfoyle

  • Basic Bread | Mar 11th | £55

    Thursday 7pm - 9.30pm | Led ByJudy Dain 

     

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend a Saturday..."  Emma Guilfoyle

  • Mini Chefs - Brazil | Jan 30th | £30

    Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

    Sorry but FULLY BOOKED.  Spaces available 27th Feb

    Brazil: Pão de queijo (cheese bread); Moqueca Baiana (fish stew); mango/papaya cream

    Mini chefs is designed to give your child a firm foundation that will provide them with the skills and knowledge they need to grow into competent and confident cooks. It is also lots of FUN and they will bring home the results of the session to share with the family.

    Each class will have a different 'theme' so that, if they attend on a regular basis, they will be cooking different dishes but developing and re-enforcing skills in a progressive way. During these two hours they will busy making 'real' food from scratch (as opposed to decorating cupcakes!)

    Vaughan's Cookery School is well known for its naturally balanced approach and this will be present in both the teaching and the ingredients, helping to develop a deeper understanding of the principles of healthy eating, as well as tip top culinary skills.

    Catherine Maxwell is a qualified and experienced chef and teacher (DBS checked) who is used to managing a group in a practical cooking situation and will bring out the best in your child.

    Aprons, equipment and ingredients will all be provided so there is nothing to bring except for safe, non-slip footwear and a plastic containers to take the food home.

    Any Dietary Requirements etc?
    Attendee Name & Age / Tel No.

    Please check your Junk mail folder if you haven't recived  letter of confirmation within 48 hours. Alternatively, email school@vaughanskitchen.co.uk and then we can send a direct reply.

  • Moroccan Kitchen | Jan 14th | £60

    Thursday 7.00pm- 9.30pm | Led byPeter Vaughan

    Probably one of the earliest 'fusion' cuisines, the use of spices in Moroccan dishes gives them vibrancy and so commonplace ingredients can become exciting and flavoursome.  If you want to learn more about how to create vibrant dishes that taste and smell and taste amazing and learn how to make sure you never serve stodgy, tasteless couscous, this is the class for you.

    Understanding more about how to get the best from spices creates this 'WOW' moment in your mouth when you taste the finished dishes.  Julie  D

  • Sourdough Special | Jan 16th | £100

    Saturday 11.00am-3.00pm | Led by Dave Buxton

    Sourdough bread is becoming increasing popular for a variety of reasons.  It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes.  Easier to digest, as it is made from cultured yeast, plus full of flavour and known to have health benefits. It contains more vitamins and minerals and is lower in sugars than other breads.  All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentation process work.

    "Thanks for a thoroughly enjoyable day... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett

  • Sourdough Special | Mar 20th | £100

    Saturday 11.00am-3.00pm | Led by Dave Buxton

    Sourdough bread is becoming increasing popular for a variety of reasons.  It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes.  Easier to digest, as it is made from cultured yeast, plus full of flavour and known to have health benefits. It contains more vitamins and minerals and is lower in sugars than other breads.  All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentation process work.

    "Thanks for a thoroughly enjoyable day... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett

  • Young Chefs - Brazil | Jan 30th | £30

    Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

    Brazil:Pão de queijo (cheese bread);Moqueca Baiana (fish stew); mango/papaya cream

    Young chefs is designed to give your youngster a firm foundation that will provide them with the skills and knowledge they need to grow into competent and confident cooks. It is also lots of FUN and they will bring home the results of the session to share with the family.