Love to Cook 
Current Courses 
Recipes
Vouchers
Contact Interested in Pop-Up Events
A chance to experience our unique catering in unique locations - themed dining throughout the year.
Current Cookery Courses
Steak Night! | Jan 9th | £60
Thursday 7.00pm- 9.30pm | Led by Peter Vaughan
Having had a classical French culinary training through the Royal Academy of Culinary Arts, then working in fine dining and Michelin star restaurants before opening his own restaurant, The Bistro, Devizes, Peter Vaughan knows that the most popular choice on a restaurant menu is steak. Many people people say that they just can't seem to cook it properly at home. This session is on the programme by popular demand and you will learn all the tips and tricks that go towards creating this favourite dish with delicious accompaniments.
Indian Chef's Table | Jan 10th | £50
Friday 7pm - 10pm | Led by Peter Vaughan
Indian Thali
In the dark cold depths of a British winter, why not come and experience the light fresh flavours of India and imagine that you are surrounded by colour, warmth and light. Peter Vaughan is fascinated by the amazing range of lovely spices that can blend together and produce so many different levels of flavour. Having travelled in India, he is lucky to have experienced some of the traditional cuisine first hand, particularly in Goa where he picked up ideas, tips and recipes from the locals. The dishes in this part of india tend to be light, fresh and healthy He is also passionate about local and seasonal ingredients, so this evening will be his chance to bring the exotic flavours of India and marry them with the bountiful produce for which Wiltshire (the county in which he was born) is famous.
'Chef's Table' is a popular trend in London and has become a feature of upmarket restaurants. Now it has come to Devizes! Watch your food being prepared in front of you - see raw ingredients transformed into delicious dishes right before your eyes. Hear Chef's anecdotes, hints and tricks whilst enjoying fantastic food and wine. Peter is the perfect chef to host a Chef’s Table as he will share his infectious enthusiasm for all things edible!
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
Basic Bread | Jan 11th | FULLY BOOKED
Saturday 10.30am - 1pm | Led By Judy Dain
Sorry but FULLY BOOKED. Next available dates Thurs 27th Feb or Sat 21st March
A Taste of Italy | Jan 15th | £60
Wednesday 7.00pm- 9.30pm | Led by Jonathan Williams
A highly qualifed and experienced chef who is passionate about Italian food, Jonathan 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. He finds the contrast in regionality from Venice to Tuscany, the Amalfi coast, Sorrento, Naples, Rome etc, each one with their own signature dishes, he finds fascinating.
As Executive Head Chef of Bath Racecourse, Jonathan has an imaginative and creative flair with a unique style of presentation.
" ... possibly one of the most enjoyable cooking classes I have attended. A Taste of Italy was run by Chef Jonathan, assisted by Tom and Philippa. Being new to the cooking world, I left with an excellent meal & full of confidence." Michael Flaherty
Pasta with Peter | Jan 11th | £60
Saturday 2.30pm-5pm | 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
Vegan Variety | Jan 16th | £60
Thursday 7pm - 9.30pm | Led By Tom Dodd
If you need some ideas for 'Meat free Mondays" in Veganuary, this, is where you will find them! The amount of meat we eat in the West and the effect it has on the planet, farming methods and our health is horrifying. Suitable for anyone who wants to reduce or eliminate their meat intake, whether for ethical or health reasons.
Tom Dodd, Head Chef - Events, has been influenced by all that he has heard and read recently and has adopted a vegan diet. He has paid more attention to plant based dishes and has discovered the exciting and varied tastes and textures that it offers. "Amazing stuff! Has given me the belief that I can actually cook from scratch." From a self-confessed junk food vegetarian
Indian Chef's Table | Jan 17th | FULLY BOOKED
Friday 7pm - 10pm | Led by Peter Vaughan
Sorry - FULLY BOOKED. Spaces are available on Jan 10th
Speedy Meals for Busy People | Jan 18th | £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!
Indian Street Food | Jan 22nd | £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 ad I would definitely recommend the course." Sharon Evans
Lebanese .... and more! | Jan 24th | £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
Deeper into Spain | Jan 23rd | £60
Thursday 7.00pm- 9.30pm | Led by Tom Dodd
This is a chance to delve further into this fabulous cuisine with Tom Dodd, Vaughan's Kitchen Head Chef - Events. We know that those of you who have already attended his very popular A Taste of Spain want to do more and so here is his new,exciting menu to try. Of course it may be your first time to experience Tom's exploration of Spanish cuisine - whichever way, we can guarantee that you will not only learn a lot, but you will have a thoroughly enjoyable evening into the bargain. A well qualified and experienced chef with a passion for Spanish cuisine, he has an engaging teaching presence plus lots of skills, tips and recipes to use again in the future.
"Tonight's cooking class was an excellent diversion from our normal routine. The chef was personable and led us clearly through the intricacies of preparing a Spanish meal. This has been an evening well spent." Bob Kling (U.S.A)
Young Chefs -Thai | Jan 25th | £30
Saturday 2.00pm-4.00pm 11-16 years| Led by Catherine Maxwell
Thai: Thai green chicken curry; sweet coconut rice
Young 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.
Mini Chefs -Thai | Jan 25th | £30
Saturday 10.30am -12.30pm.00pm 6 - 10 years| Led by Catherine Maxwell
Thai: Thai green chicken curry; sweet coconut rice
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.
Syrian Staples | Jan 29th | £25
Wednesday 10.30am - 12.30pm | Led By Kamar Alkasem
There is a growing trend towards Middle Eastern food - it is tasty, healthy and brings a range of flavours that are exciting and interesting. Here in Wiltshire we have a community of Syrians who have made the county their home and are integrating into British society. Kamar fled from Homs over 3 years ago and now is well settled. She is an amazing, creative cook who completed our Professional Kitchen Essentials course in March 2018 and now caters for private events and dinner parties.
Moroccan Kitchen | Jan 30th | £60
Thursday 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.
Interested in Professional Cookery Qualifications?
View all Vaughan's Professional Cookery Courses
Professional Kitchen Essentials Level 2 Culinary Skills Award.
validated by CTH
Sharpen up your Knife Skills | Feb 6th | £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. Handling your knife correctly will help speed up your food preparation time, improve flavour because you avoid bruising and improve the appearance of the finished dish. Lots of chef's tips.
"Exactly what I needed! Very good instructions, plenty of practice (very hands on). Simply excellent!"
"Peter brought great energy to the session - really put the group at ease and gave us the confidence that we could cook to the same grade!" Pete T
Seafood - Asian Style | Feb 8th | £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Originally from New Zealand, Kim has grown up eating and cooking seafood. In that part of the world, Asian flavours are very popular and the style of cuisine is known as Pacific Rim. It is growing in popularity in the UK nowadays, as the delicate balance of tastes that Asian spices and aromats bring to dishes are delicious. He has travelled the world, picking up techniques and flavours that compliment and enhance all the dishes on the menu for this session.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
Food Safety & Hygiene - RSPH | Feb 11th | £50
Tuesday 9.30am - 4.00pm | Led by Catherine Maxwell
We are delighted to be able to offer Level 2 Award in Food Safety & Hygiene validated by the Royal Society for Public Health (RSPH). Catherine Maxwell is a regular tutor at Vaughan's Cookery School. She is a well qualified chef and experienced teacher who has been delivering this course for a considerable amount of time.
It is an essential qualification for anyone in a role where they handle food. It is valid for three years.
Steak Night! | Feb 12th | £60
Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan
Having had a classical French culinary training through the Royal Academy of Culinary Arts, then working in fine dining and Michelin star restaurants before opening his own restaurant, The Bistro, Devizes, Peter Vaughan knows that the most popular choice on a restaurant menu is steak. Many people people say that they just can't seem to cook it properly at home. This session is on the programme by popular demand and you will learn all the tips and tricks that go towards creating this favourite dish with delicious accompaniments.
Valentine: Cooking Together | Feb 14th | £100 (per couple)
Friday 7.00pm - 10.00pm | Led by Peter Vaughan
Last year this evening booked up very quickly so, if you like the idea of cooking a beautiful Valentine's meal together, as well as learning some new dishes and getting the benefit of Chef's tips and tricks, don't hang around but make a booking NOW. Romantic and fun at the same time. Drinks are included in the price.
Sourdough Special | Feb 15th | £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. 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 fermentatiion process work.
Dave Buxton has been successfully making sourdough bread in his domestic kitchen on a weekly basis for over 10 years. We are delighted that he has agreed to share what he has learnt with you..
Spanish Tapas | Feb 22nd | £60
Saturday 10.30am- 1pm | 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. Not only a well qualified and experienced chef, Tom has an engaging teaching presence and you will have a really good evening, as well as coming away with skills and recipes you can use over and over again.
"Fantastic - learned lots and laughed a lot! Thank you." Simon Childe
Middle Eastern Mezze | Feb 26th | £60
Wednesday 7.00pm to 9.30pm | Led by Peter Vaughan
In this session Peter will reveal the secrets of some of the Middle Eastern dishes that have proved to be a great success when he had his restaurant, The Bistro, Devizes. Inspired by traditional Middle Eastern recipes, he has given these classics his own 'twist' and produced some popular and delicious items, all of which you can re-create at home quite easily
Basic Bread | Feb 27th | £55
Thursday 7 - 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.
"What an amazing experience! Really informative and we all left with our surpisingly impressive creations." Michael Jones
Mini Chefs - Japan | Feb 29th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Peter Vaughan
Japan: Sushi; Tofu Cheesecake
This year we will be exploring a range of global cuisines that will stretch the children both in their culinary skills and their palates. Sushi rolling is great fun and making your own has the advantage that you can put things you like inside. Everyone loves a cheesecake and this one uses tofu - a great source of protein.
Young Chefs - Japan | Feb 29th | £30
Saturday 2pm - 4pm 11-16 years| Led by Peter Vaughan
Japan: Sushi; Tofu Cheesecake
This year we will be exploring a range of global cuisines that will stretch the children both in their culinary skills and their palates. Sushi rolling is great fun and making your own has the advantage that you can put things you like inside. This older group will make a variety of different sushi. Everyone loves a cheesecake and this one uses tofu - a great source of protein.
Pasta with Peter | Mar 4th | £60
Wednesday 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 | Mar 5th | £60
Thursday 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 ad I would definitely recommend the course." Sharon Evans
Sharpen up your Knife Skills | Mar 7th | £45
Saturday 10.30am - 1pm | 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. Handling your knife correctly will help speed up your food preparation time, improve flavour because you avoid bruising and improve the appearance of the finished dish. Lots of chef's tips.
"Exactly what I needed! Very good instructions, plenty of practice (very hands on). Simply excellent!" "Peter brought great energy to the session - really put the group at ease and gave us the confidence that we could cook to the same grade!" Pete T
A Taste of Italy | Mar 14th | £60
Saturday 10.30am- 1pm | Led by Jonathan Williams
Jonathan Williams, Executive Head Chef of Bath Racecourse, is a highly qualifed 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
Syrian Staples | Mar 18th | £25
Wednesday 10.30am - 12.30pm | Led By Kamar Alkasem
There is a growing trend towards Middle Eastern food - it is tasty, healthy and brings a range of flavours that are exciting and interesting. Here in Wiltshire we have a community of Syrians who have made the county their home and are integrating into British society. Kamar fled from Homs over 3 years ago and now is well settled. She is an amazing, creative cook who completed our Professional Kitchen Essentials course in March 2018 and now caters for private events and dinner parties.
Seafood - Asian Style | Mar 21st | £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Originally from New Zealand, Kim has grown up eating and cooking seafood. In that part of the world, Asian flavours are very popular and the style of cuisine is known as Pacific Rim. It is growing in popularity in the UK nowadays, as the delicate balance of tastes that Asian spices and aromats bring to dishes are delicious. He has travelled the world, picking up techniques and flavours that compliment and enhance all the dishes on the menu for this session.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
Basic Bread | March 21st | £55
Saturday 2.30pm - 5pm | 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
Mini Chefs - Brazil | Mar 28th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Brazil: Pal de queue (cheese bread); Mosque a baiina (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.
Young Chefs - Brazil | Mar 28th | £30
Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell
Brazil: Mosque a baiina (fish stew); pal de queue (cheese bread); Salpicao (salad); Payapaya/mango cream
Cooking is a great skill to invest in for the future and starting early means that the youngsters are more likely to enjoy cooking for the rest of their lives. We all need to eat plus it is a way of sharing with friends and family that gives pleasure to both the cook and the consumer.
Norwegian Baking | Mar 29th | £120
Sunday 11.00am - 4.00pm | Organised by Becky's Bakeri
Learn how to make an enriched cardamom dough from which you will make a couple of different traditional buns - cinnamon buns with caramalised apple as well as Norway’s daily staple the skolebrød, where you will make crème patisserie and decorate your buns with icing and coconut – a bit messy but well worth it!!
Pasta with Peter | Apr 23rd | £60
Thursday 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
Lebanese .... and more! | Apr 24th | £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
Mini Chefs - Poland | Apr 25th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Poland: Pierogi (stuffed dumplings); Nalesniki z seem I woo aim (sweet cheese & fruit crepe)
Mini 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.
Young Chefs - Poland | Apr 25th | £30
Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell
Poland: Pierogi (stuffed dumplings); Nalesniki z seem I woo aim (sweet cheese & fruit crepes); Jalblecznik (apple cake)
Cooking is a great skill to invest in for the future and starting early means that the youngsters are more likely to enjoy cooking for the rest of their lives. We all need to eat plus it is a way of sharing with friends and family that gives pleasure to both the cook and the consumer.
Steak Night! | Apr 28th | £60
Tuesday 7.00pm- 9.30pm | Led by Peter Vaughan
Having had a classical French culinary training through the Royal Academy of Culinary Arts, then working in fine dining and Michelin star restaurants before opening his own restaurant, The Bistro, Devizes, Peter Vaughan knows that the most popular choice on a restaurant menu is steak. Many people people say that they just can't seem to cook it properly at home. This session is on the programme by popular demand and you will learn all the tips and tricks that go towards creating this favourite dish with delicious accompaniments.
Sourdough Special | May 2nd | £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. 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 fermentatiion process work.
Dave Buxton has been successfully making sourdough bread in his domestic kitchen on a weekly basis for over 10 years. We are delighted that he has agreed to share what he has learnt with you..
BBQ & Smoking | May 9th| £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Kiwis and Ozzies are famous for their BBQs so who better to teach you some of the Antipodean secrets than Kim Steevens, who was born and brought up in New Zealand and probably learnt the skills as soon as he could walk! Cooking on a BBQ is second nature to him and he'll show you how to make delicious marinades and rubs, plus all the vibrant accompaniments that help to make a meal outdoors (in the sunshine, we hope) all the more enjoyable and exciting. He will also introduce you to the techniques of smoking as a way of enhancing flavour.
Mini Chefs - Spain | May 30th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Spain: Paella; Creme Catalan
Mini 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.
Young Chefs - Spain | 30th | £30
Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell
Spain: Paella; Coco Malaquena (Spanish version of pizza); Creme Catalan
Cooking is a great skill to invest in for the future and starting early means that the youngsters are more likely to enjoy cooking for the rest of their lives. We all need to eat plus it is a way of sharing with friends and family that gives pleasure to both the cook and the consumer.
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
NOTE: After clicking the add to bag button you will be taken to our checkout, where you can select the number of places you require and choose to pay with your credit card or PayPal
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.