Pickles & Ferments | Nov 18th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Autumn is a time to be pickling, fermenting to stock up for the Festive season and the inevitable chilly Winter. Nowadays, pickled and fermented food is on almost every Michelin Star menu and every episode of MasterChef or Professional MasterChef. They are old culinary techniques that have gone through a rebirth and are extremely popular and fashionable at the moment. 

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Young Chefs - France| Aug 29th |£30

Saturday 10.30am - 12.30pm or 2pm - 4pm  11-16 years| Led by Peter Vaughan

By popular demand, Peter Vaughan will be offering a morning or an afternoon session on this date cooking some three French dishes that are some of his favourites.  Book early as places are limited.

Particular attention will be paid to hand sanitising, the youngsters will be working on their own side by side with only 6 in the group to allow for social distancing.

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Classic French | July 26th | FULL

Sunday 10.30am - 3.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Spaces available on 23rd Aug

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