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A chance to experience our unique catering in unique locations - themed dining throughout the year.
Current Cookery Courses
Professional Cookery Courses
View all Vaughan's Professional Cookery Courses
Professional Kitchen Essentials Level 2 Culinary Skills Award.
validated by CTH
Pasta with Peter | Sept 23rd | FULL
Wednesday 7pm - 9.30pm | Led by Peter Vaughan
Sorry FULLY BOOKED. Next available date 3rd Nov
Indian Street Food | Sept 24th | FULL
Thursday 7.00pm - 9.30pm | Led by Peter Vaughan
Sorry but FULLY BOOKED. Next available date 4th Nov
Indian Street Food | Sept 25th | FULL
Friday 7.00pm - 9.30pm | Led by Peter Vaughan
Sorry FULLY BOOKED. Next available date 4th Nov
Mini Chefs - Harvest | Sept 26th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Harvest: Root Vegetable Curry; Tarte Tatin
Young Chefs - Harvest | Sept 26th | £30
Saturday 2pm - 4pm 11 - 16 years| Led by Catherine Maxwell
Harvest: Root Vegetable Curry; Perfect Rice; Tarte Tatin
A Taste of Italy | Sept 30th | FULL
Wednesday 7pm- 9.30pm | Led by Tom Dodd
Sorry FULLY BOOKED. Next available date 7th Nov
Spanish Tapas | Oct 1st | £60
Thursday 7- 9.30pm | Led by Tom Dodd
Do you want to remember that fabulous holiday in Spain or just fascinated with Spanish cuisine and culture? This class is ideal for you. Tom Dodd, our Chef responsible for Events, has a passion for the food from this part of Europe and is a fan of the award winning Spanish restaurant Barrafina in London. This Michelin star Soho restaurant does not take bookings. Queues snake out of the front door and along the street every lunch and dinner service.
"Fantastic - learned lots and laughed a lot! Thank you." Simon Childe
Sourdough Special | Oct 3rd | £100
Saturday 11.00am-4.00pm | 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
A Taste of Thai | Oct 7th | £60
Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan
Peter's mentor when he was an apprentice in London, the late Peter Kromberg, spent many years as Head Chef in Siam Intercontinental in Bangkok so was able to learn from a top chef all about how to use spices and aromats in a way that would produce the balanced, light, aromatic flavours of Thai cusine that is so popular today. He has also worked with Thai chefs during his career and so this evening he will help you to understand and use what he has learnt.so that you can create them in your own kitchen.
"Thank you - great teacher. Informal but informative! Hope to come again." Sophie and Becky
Vegan Variety | Oct 8th | £60
Thursday 7pm - 9.30pm | Led By Tom Dodd
The amount of meat we eat in the West and the effect it has on the planet, farming methods, animal welfare and our health is horrifying. Suitable for anyone who wants to reduce or eliminate their meat intake, whether for ethical or health reasons."Amazing stuff! Has given me the belief that I can actually cook from scratch." From a self-confessed junk food vegetarian
Speedy Meals | Oct 14th | £60
Wednesday 7 - 9.30pm | Led by Jayne Annan
Do your menus need a 'facelift'? It's hard to think of ideas of what meals to make day in, day out but here you will be inspired by easy to prepare dishes that will liven up those mid-week dilemmas and can be made either in advance or in next to no time. There will be loads of tips to help with preparing meals that are easier on the Cook and not just easy to cook!
"Tasty food, well taught & very enjoyable!" Alexandra & Victoria Stevens
Basic Bread | Oct 15th | £55
Thursday 7pm - 9.30pm | Led By Judy Dain
Real, fresh bread straight from the oven – the way to impress your friends and your family and to 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
Steak Plus! | Oct 21st | £60
Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan
As a result of the success of Steak Night!, we are now running this additional course that will step up your sauce making and help you cope with the more expensive cuts. Learn how to handle chataeubriand and fillet steak, how to make a sauce bearnaise plus some interesting accompaniments.
Mexican Chef's Table | Oct 30th | £50
Friday 7pm - 10pm | Led by Peter Vaughan
‘ Dia de Muertos’, is one of the biggest festive events in the Mexican calendar. A time to honour the ancestors, which involves feasting and partying for three days. The Day of the Dead featured in the opening sequence of James Bond 'Spectre' although, apparently it was a Brazilian festival originally. However, the scene was shot in Mexico City and has attracted so many tourists, it is now a regular feature. We know that it is a day early, but we're always keen to get ahead, particularly when celebrating!
Wonderful food that is cooked in front of you. Came home with some great ideas an tips on how to cook better and have less waste. Ian Drew
Mini Chefs - Halloween | Oct 31st | £30
Saturday 6-10 years| Led by Catherine Maxwell
Halloween: Garlic Eyeballs with Slimy Dip; Ghostly Fancies
At this time of year it is always fun to make something that sounds ghoulish but tastes delicious!
Designed to give your youngster a firm foundation that will provide them with the techniques and knowledge they need to grow into competent and confident cook, it is also lots of FUN and they will bring home the results of the session to share with the family.
Young Chefs - Halloween | Oct 31st | £30
Saturday 2pm-4pm | Led by Catherine Maxwell
Halloween: Scary Soup with Garlic Eyeballs; Ghostly Fancies
At this time of year it is always fun to make something that sounds ghoulish but tastes delicious!
Designed to give your youngster a firm foundation that will provide them with the techniques and knowledge they need to grow into competent and confident cook, it is also lots of FUN and they will bring home the results of the session to share with the family.
Pasta with Peter | Nov 3rd | £60
Tuesday 7pm - 9.30pm | Led by Peter Vaughan
Home made pasta is simply delicious, packed full of essential protein and a far cry from what you buy in a supermarket. A lovely sauce or accompaniment turns this into a fantastic meal. You don't necessarily need a pasta machine because, during this evening, you will learn how to make successful pasta dough, with or without it.
The Pasta with Peter class was just brilliant. I loved every minute and it's stunning how much you can learn in an evening when it's delivered in such an enthusiastic and eloquent way. And of course the Pasta was amazing!! Belinda Talbot
Indian Street Food | Nov 4th | £60
Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan
True Indian food is very different from that served in many Indian takeaways and restaurants in Wiltshire and beyond. The authentic article is extremely healthy, not greasy, satisfying and packs a really exciting explosion of flavour and aromatics, without ever being too spicy or hot - you can adjust both these elements when creating your own dishes.
"Great evening where I got to learn a lot in a relatively short space of time. Peter is a great teacher and I would definitely recommend the course." Sharon Evans
Lebanese ... and more! | Nov 6th | £70
Friday 7.00pm - 10.30pm | Led by Wafaa Powell
Prepare yourself for an evening of FUN. Middle Eastern cuisine is BIG in London and we are delighted to welcome Wafaa Powell to introduce you to Lebanese food, which is healthy, fresh, tasty, aromatic and versatile. Plenty of whole grains, fruit and vegetables are used in a creative and delicious way..
"A great evening and I’m leaving with recipes that I’ll try again." Karen and John
A Taste of Italy | Nov 7th | £60
Saturday 10.30am- 1pm | Led by Jonathan Williams
Jonathan Williams, Executive Head Chef of Bath Racecourse, is a highly qualified and experienced chef who is passionate about Italian food. He has travelled extensively in the country, picking up tips and recipes along the way. The dishes appear to be simple and use a range of quality ingredients but, knowing the tips and techniques are what transform these two elements into an amazing meal plus Jonathan brings his imaginative and creative flair. He finds the contrast in regionality fascinating. From Venice to Tuscany, the Amalfi coast, Sorrento, Naples, Rome etc, each area has their own signature dishes.
"Jon was fabulous, really enjoyed his class - great value for money. Bring loads of tupperware!" G Mowatt
Moroccan Kitchen | Nov 11th | £60
Wednesday 7.00pm- 9.30pm | Led by Peter 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
Speedy Meals | Nov 14th | £60
Saturday 10.30am - 1pm | Led by Jayne Annan
Do your menus need a 'facelift'? It's hard to think of ideas of what meals to make day in, day out but here you will be inspired by easy to prepare dishes that will liven up those mid-week dilemmas and can be made either in advance or in next to no time. There will be loads of tips to help with preparing meals that are easier on the Cook and not just easy to cook!
"Tasty food, well taught & very enjoyable" Alexandra & Victoria Stevens
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.
Vegan Variety | Nov 19th | £60
Thursday 7pm - 9.30pm | Led By Tom Dodd
The amount of meat we eat in the West and the effect it has on the planet, farming methods, animal welfare and our health is horrifying. Suitable for anyone who wants to reduce or eliminate their meat intake, whether for ethical or health reasons."Amazing stuff! Has given me the belief that I can actually cook from scratch." From a self-confessed junk food vegetarian
Basic Bread | Nov 21st | £55
Saturday 10.30am - 1pm | Led By Judy Dain
Real, fresh bread straight from the oven – the way to impress your friends and your family and to 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
Norwegian Christmas Baking | Nov 22nd | £120
Sunday 11.00am - 4.00pm | Organised by Becky's Bakeri
Becky Pearson is proud of her Norwegian heritage and first worked in Oslo when she was 17 years of age as an au-pair. More recently Becky worked for Children’s Services in Bydel Grorud, Oslo helping to develop their foster care services. Becky is now based in Wiltshire and travels to Oslo regularly. Becky’s Bakeri was launched in July 2019 bringing a taste of Norway to Wiltshire.’
Get Ahead for Christmas | Nov 25th | £60
Wed 7.00pm - 9.30pm | Led by Jayne Annan
This exciting new class does exactly what it says in the title! It helps you with preparation for what is always a busy period, and then you can spend more time with the family and less time in the kitchen. You will make a starter and a dessert that can be stored, and then brought out for your Christmas festivities. Not only will you learn tips and tricks, get some interesting ideas to adapt, but also take some of the pressure off your shoulders because you'll have a decent amount of work done towards your Christmas meal. If storage is a problem then we will store your items for you and you pick up nearer to when they will be needed.
Mini Chefs - Christmas | Nov 28th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Christmas: Brie & Cranberry Triangles; Spiced Nuts; Festive biscuits; Chocolate Yule Log
Young Chefs - Christmas | Nov 28th| £30
Saturday 2pm- 4pm 11- 16 years| Led by Catherine Maxwell
Christmas: Cranberry & Brie Triangles; Spiced Nuts; Festive biscuits; Chocolate Yule Log
Vegan Get Ahead for Christmas | Dec 2nd | £60
Wed 7.00pm - 9.30pm | Led by Peter Vaughan and Jayne Annan
More and more people are switching to a more plant-based diet: good for us, good for the animals, good for the environment. We are running a vegan version of this exciting new class, which does exactly what it says in the title! It helps you with preparation for what is always a busy time and then you can spend more time with the family and less time in the kitchen. You will make a starter and a dessert that can be stored, and then brought out for your Christmas festivities. Not only will you learn tips and tricks, get some interesting ideas to adapt but also pressure on you will be eased because you'll have a decent amount of work done towards your Christmas meal. If storage is a problem then we will store your items for you and you pick up nearer to when they will be needed.
Festive Knife Skills | Dec 3rd | £45
Thursday 7.00pm - 9.30pm | Led by Peter Vaughan
Learn everything you need to know about choosing and using a French cook's knife. This is the most worthwhile piece of equipment to invest in for your kitchen. This festive version of Peter's popular Knife Skills class will include chef's tips on carving a turkey.
Very interesting, very useful. I found Peter's sharpening technique particularly helpful. Terry
Fish & Seafood | Dec 5th | £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Fish and seafood are easy to spoil - a lot of people don't know how to check for freshness or how to prepare and cook properly. Once you know the best ways to bring out the flavour in this fantastic ingredient, it gives you many options for fast, nutritious and tasty meals. Kim will show you how to prepare fish from scratch, what to do with the trimmings and then how to prepare a variety of dishes that will please your friends and family. Originally from New Zealand, Kim has grown up eating and cooking seafood plus has travelled the world, picking up ideas for interesting dishs along the way.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
Chocolate! | Dec 13th | £50
Sunday 2pm - 4.30pm | Led By Allan Davison-Collier
This session is a chocolate lover's delight. We are delighted and honoured to have an accomplished patissier and chocolatier to help you understand more about this wonderful ingredient. Allan Davison-Collier has had extensive experience in London's Mayfair hotels and worked in Paris developing his skills as a Chocolatier. He has been a judge at Hotel Olympia and the Association of Chocolate Awards in London. Learn about the origins of cocoa from the Aztecs and how it was made into chocolate as we now know it. Make your own ganache and then hand mould into truffles - and then add yet more chocolate to finish! The shelf-life of truffles made todaymeans that they will be suitable to give as Christmas gifts.
Special Dietary Requirements?
Let us know beforehand by calling us on 01380 530203 or tell us at the checkout...
Many of our cookery courses are suitable for vegetarians, vegans, and can often be adapted for those with food allergies or who are sensitive to some ingredients.
Call Us on 01380 530203 Contact Our Events Team Contact Cookery School
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Cancellation Policy: Vaughan's Cookery School
Transfers or refunds are available up to 15 working days before a class. No refund or transfer is available after this time.
To book with a Gift Voucher either call us on 01380 530203 or contact us with your voucher code.
Please include the date & title of your chosen course in your message.