Pasta with Peter | Jan 10th | £60

Wednesday 7.00pm-9.30pm | Led by Peter Vaughan

Sorry but ths session is FULLY BOOKED.  Next one 14th March 

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Butchery Skills | Jan 11th | £60

Thursday 7.00pm - 9.30pm | Led by Fred Swift

Do you ever feel that you would benefit from some more information and techniques that will help you prepare meat better?  On MasterChef it seems to be a key skill and now you too can learn from someone who has had a lifetime in the industry.

"Fred's knowledge is amazing and explained the techniques in a very easy and understandable way, just wish I had a video camera to recall bits ..."

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GF Bread, Cakes and Biscuits | Jan 13th | £60

Saturday 10.30am - 1.00pm | Led by Linda Sankey

Making gluten free bread and baked products taste and feel like the gluten based regulars is a real challenge. Linda Sankey has been cooking this way for a number of years and she will help de-mystify gluten free baking so that you understand the principles behind producing delicious bread, cakes and biscuits that everyone can enjoy.

 " This is the best (GF) bread I've ever tasted".  

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GF Pastry & Bread | Jan 13th | £60

Saturday 2pm - 4.30pm | Led by Judy Dain

Master the making of gluten free shortcrust, sweetcrust, flaky and choux in order to create a wide range of delicious gluten free dishes.  It is a challenge but we are confident that no-one will know that your profiteroles don't contain gluten .  In fact your friends and family will be delighted with the taste and texture of all that you take home.  We'll also make a seeded brown loaf, as bread is always a tricky one to get right when you're not using a gluten based ingredient.

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Juanita's Kitchen - M/Chef 16 | Jan 14th |£120

Sunday 11.00am - 4.00pm| Led by Juanita Hennessey

Following the success of Juanita's Dinner Party Ideas, we are delighted that she is now offering this delicious sounding menu AND you get to use a blowtorch!  If you are a fan of MasterChef you will remember Juanita, one of the four finalists who consistently produced fabulous tasting dishes (according to John Torode and Gregg Wallace!) that looked amazing on the plate.  We are fortunate that she lives in Wiltshire and is passionate about local produce.

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Seafood Special | Jan 17th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Cooking fish perfectly is a skill that even many chefs can't get right.  Peter has lots of tips to help and ideas on how to use this lovely, healthy ingredient to best effect.  Although we can buy fish ready prepared, the only way to ensure freshnessand good quality is to buy whole - then you can also use the bones and offcuts to make delicious stock, soup, sauces etc.

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A Night in Portugal | Jan 18th | £60

Thursday 7.00pm - 9.30pm | Led by David MacDonald

David is a highly trained chef with more than 30 years’ experience in top class hotel and restaurants. He has also lived, cooked and is in love with Portugal and hugely passionate about their incredible cuisine. Join this class if you’d like to learn about what is now becoming highly respected in top end restaurants in London. Portuguese cuisine has never been in the limelight for so many reasons but at last people are discovering the produce, wine and talented chefs.

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Speedy Meals for Everyday | Jan 20th | £60

Saturday 10.30am - 1pm | Led by Jayne Annan

Sorry but this session is FULLY BOOKED.  Next one with spaces March 7th

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Basic Bread Making | Jan 20th | £50

Saturday  2.30pm-5.00pm | Led By Judy Dain 

Sorry but this is FULLY BOOKED.  Still places on Thursday evening 22nd February and Saturday morning 3rd March

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Art of Baking | Jan 24th | £60

Wednesday 7pm - 9.30pm | Led by Jayne Annan

Has watching Great British Bake Off stimulated your desire to create some delicious homemade small cakes and cookies? This session will explore some of those all-time favourite recipes, but with creative twists, so that you can use store cupboard ingredients to make delicious results. Delight your family or share them over a cup of coffee with friends.  They can be kept in your freezer until guests arrive and there will always be something to offer visitors.

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Sharpen up your Knife Skills | Jan 25th | £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  knife correctly will help speed up your food oreparation 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!"

"Thank you for teaching me not to cry when cutting onions; thank you for teaching me not to chop my fingers off when using a sharp knife and I will never use the Julienne peeler ever again….I will just get a proper knife."

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Lebanese .... and more! | Jan 26th | £70

Friday  7.00pm - 10.30pm | Led by Wafaa Powell

This class is FULLY BOOKED.  Next one April 20th

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Mini Chefs - Indian | Jan 27th | £30

Saturday 10.30am-12.30pm 6-10 years|

Indian: Kasmiri Vegetable Curry; Raita; Naan Bread

In the depths of winter it's great to have a curry and accompaniments to spice up the dull, dark days.  We've found that by helping yougnsters explore a range of cuisine, they broaden their palate, as well as increasing their confidence and skill in the kitchen.

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.

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Young Chefs - Indian | Jan 27th | £30

Saturday 2.00pm - 4.00pm 11-16 years

Indian: Kasmiri Chicken Curry; Raita; Naan Bread

In the depths of winter it's great to have a curry and accompaniments to spice up the dull, dark days.  We've found that by helping youngsters explore a range of cuisine, they broaden their palate, as well as increasing their confidence and skill in the kitchen.

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.

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Moroccan Classics | Jan 28th | £120

Sunday 11am- 4pm | 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.

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Vegetarians and Vegans | Feb 8th | £60

Thursday  7pm - 9.30pm | Led By Judy Dain

Many of our sessions can be made suitable for vegetarians and vegans, particuarly those led by Peter Vaughan and Judy Dain.  However, we have had requests to run something specifically for this group or people who want interesting ideas for reducng their meat intake for ethical or health reasons.  With long time vegetarian friend as consultant and co-tutor, this evening will offer you some quick, easy but delicious ideas for your everyday menus.

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A Taste of Spain | Jan 31st | £60

Wednesday 7.00pm- 9.30pm | Led by Tom Dodd

If you are fascinated with Spanish cuisine and culture, but would like to learn more than just paella and sangria, then this class is ideal for you.Tom Dodd is Chef at our restaurant,The Bistro, Devizes, which is well known for its authentic Spanish speciality nights. Tom is 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. 

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Dinner Party Desserts | Feb 11th | £120

Sunday 11am- 4pm | Led by Brittany Manning

From the Michelin starred Red Lion in East Chisenbury, Brittany Manning is a well-qualified, highly experienced pastry chef who has worked in top establishments all over the world.  We are very lucky that she chosen to set  up a fantastic restaurant in Wiltshire with her husband, Guy.  Everyone loves a good desserts and three classics have been chosen for today's session.  You will learn a varety of tips and techniques that will help you increase your skills - not only in deliverng these delcious desserts but creating other tasty treats to delight your friends and family.  Presentation of the fnished product will be a key element.

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Interested in Professional Cookery Qualifications?

  View all Vaughan's Professional Cookery Courses  

Professional Kitchen Essentials Level 2 Culinary Skills Award, validated by CTH.


Pancakes with Panache | Feb 13th | £60

Tuesday 7pm - 9.30pm | Led By Jayne Annan

It's Pancake Day or Shrove Tuesday.  Traditionally the day when you fill yourself up ready for the period of fasting known as Lent that leads up to Easter. However, pancakes can be eaten any day of the year and they are usually very popular with friends and family.  Easy to make (if you know the tips), this evening will show you how many different ways you can serve and easy on the purse, this evening will give you lots of ideas and recipes for incorporating into your weekly menus as they are so much quicker and easier to prepare than the usual carbohydrate accompaniments to a meal.

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Young Chefs Academy (10 - 16) | Feb 15th | £75

Wednesday  10.00am - 3.00pm for 10- 16 year olds 

Our Saturday Cooking Clubs for youngsters are very popular but there is only so much you can cook (and learn) in two hours so here is a day course during the school holidays where there will be the chance to build on their skills and knowledge - and have some fun in the process. They will learn how to use knives safely, handle ingredients correctly, timings and food know how.   This is REAL cooking - an essential skill for life.

"What a lot (a brother and sister) they learned in such a short space of time and I'm loving that they're so able to translate it into everyday cooking." Yxamnne Martin Hallett

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Thai Kitchen | Feb 1st | £60

Thursday 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.  He learnt 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.

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Basic Bread Making | Feb 22nd | £50

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.

Really fun and interactive course! I will be making my own bread from now on!  - Tom Watson

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Beginners in the Kitchen | Feb 28th | £60

Wednesday 7pm - 9.30pm | Led By Judy Dain

Would you, or someone you know, like to feel  more confident in the kitchen?  It's difficult to follow a recipe if you don't understand the terms that are used plus it would be nice to be able to 'rustle up' a meal without  even having a recipe in front of you.  This session will help you develop some basic skills that will help you understand more about how to prepare simple, quick, nutritious meals that will make working in the kitchen and enjoyable and therapeutic experience, rather than a chore, and helo you steer away from convenience foods with all those additives. 

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GF All in One (Stage 1) | Feb 3rd | £120

Saturday 11am - 4.00pm |  Led by Linda Sankey

We've combined our knowledge and skills in the area of gluten free baking, built up over 17 years, and put them into one busy, hands-on day where we cover bread, pastry, cakes and biscuits and you leave with lots of recipes, tips, confidence - and a bag of goodies! 

"Very instructive. GF pastry that tasted just like normal pastry, or even better! Fantastic!"

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Make Your Own Sushi | Feb 7th | £60

Wednesday 7.00pm - 9.30pm |  Led by Kim Steevens

It looks as if it is difficult to make but here's your chance to find out just how easy it is, once you know the tips. Don't worry, there will be no raw fish, wriggling tenticals or Fugu (Poisons puffer fish).  You will learn the art of cooking sticky sushi rice plus knife skills to help you make different types of beautiful looking sushi. Delicious, nutritious and interesting, this will help you wow your family and friends plus cheer up your packed lunches!


"What a fantastic evening.  Relaxed, fun and we learnt so much."  Amy Miskell

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Mini Chefs - Spanish | Feb 24th | £30

Saturday 10.30am-12.30pm 6-10 years|

Spanish: Tortilla; chorizo puffs; magdelanas

Vive Espana!  We  are bringing the vibrancy of this fabulous and exciting cuisine to the Mini Chefs and they will give you a taste (if you're lucky) when they bring their goodies home.  By helping youngsters explore a range of cuisine, we've found that they broaden their palate, as well as increasing their confidence and skill in the kitchen.

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.

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Young Chefs - Spanish | Feb 24th | £30

Saturday 2.00pm-4.00pm 11-16 years| Led by Margaret Bryant

Spanish: Tortilla; Chorizo Puffs; Magdelanas

Vive Espana!  We  are bringing the vibrancy of this fabulous and exciting cuisine to the Young Chefs and they will give you a taste (if you're lucky) when they bring their goodies home.  By helping youngsters explore a range of cuisine, we've found that they broaden their palate, as well as increasing their confidence and skill in the kitchen.

Designed to increase competence, these sessions are FUN but we are serious about providing a good learning environment.  That is why all our tutors are well qualified and experienced chefs and teachers.

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Basic Bread Making | Mar 3rd | £50

Saturday  10.30am-1.00pm | 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.

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

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Speedy Meals for Everyday | Mar 7th | £60

Wednesday 7pm - 9.30pm | Led by Jayne Annan

Thinking of something different to eat everyday is so boring.  So, if you're stuck in a rut of doing the same old dishes you've always done, here's a chance to be inspired to add a few more easy-to-make dishes to your repetoire. It will be a hands-on fun session with lots to take away and loads of ideas about livening up your everyday menus.  This is particularly suitable for those who may lack confidence in the kitchen. There will be loads of tips to help with preparing meals that are easier on the Cook and not just easy to cook!  

"Loved my class again. I will be back. Thank you Jayne and Jessica"  Lesley Escott

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Pasta with Peter | Mar 14th | £60

Wednesday 7.00pm-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 need a pasta machine because, during this evening, you will learn how to make successful pasta dough, with or without it.

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A Night in Portugal | Mar 15th | £60

Thursday 7.00pm - 9.30pm | Led by David MacDonald

David is a highly trained chef with more than 30 years’ experience in top class hotel and restaurants. He has also lived, cooked and is in love with Portugal and hugely passionate about their incredible cuisine. Join this class if you’d like to learn about what is now becoming highly respected in top end restaurants in London. Portuguese cuisine has never been in the limelight for so many reasons but at last people are discovering the produce, wine and talented chefs.

Read more ...

GF All in One (Stage 2) | Mar 17th | £120

Saturday 11am - 4.00pm |  Led by Linda Sankey& Judy Dain

Once you have mastered the basics in gluten free cooking it may be time to move up to tackle the more diffcult challenges.  This day is designed to enable tyou to make things that may not be easily available but you will be ab;e to make yourslef and we can guatrantee that they will taste better than shop bought plus you know EXACTLY what is in them.

"I recreated the gluten free profiteroles at home and my friends were very impressed!" Sandra Bosley

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Seafood Special | Mar 21st | £60

Wednesday 7.00pm - 9.30pm | Led by Kim Steevens

Originally from New Zealand, Kim has grown up eating and cooking seafood.  He has travelled the world, picking up techniques and flavours that compliment and enhance this wonderful ingredient.

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Mini Chefs - French | Mar 24th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Margaret Bryant

French: Croque Monsieur (posh ham and cheese toastie); Tarte Tatin (upside down apple tart)

Classic French cuisine has formed the basis for so many popular dishes that children love to eat. Here they will learn how easy it is to recreate two favourites and learn some transferable skills in the process

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 cooka, it is also lots of FUN and they will bring home the results of the session to share with the family.

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Young Chefs - French | Mar 24th | £30

Saturday 2.00pm - 4.00pm 11-16 years| Led by Margaret Bryant

French: Quiche Lorraine; Tarte Tatin (upside down apple tart)

Classic French cuisine has formed the basis for so many popular dishes that children love to eat. Here they will learn how easy it is to recreate two favourites and learn some transferable skills in the process.

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.

Read more ...

Japanese with Wakako | Mar 25th | £120

Sunday 11.00am - 4.00pm | Led by Wakako Guppy

Wakako Guppy, a licensed chef from Japan, will guide you through authentic Japanese cooking as practised by good cooks in the homes and restaurants of her homeland. Her aim is to make the food of Japan accessible by giving you the confidence, as well as the skills, to repeat at home what you learn in her classes.  Her courses at Marlborough College Summer school are very popular and she is an engaging teacher whio can introduce you to some amazing tasting food.

Read more ...

A Taste of Spain | Mar 28th | £60

Wednesday 7.00pm- 9.30pm | Led by Tom Dodd

If you are fascinated with Spanish cuisine and culture, but would like to learn more than just paella and sangria, then this class is ideal for you.Tom Dodd is Chef at our restaurant,The Bistro, Devizes, which is well known for its authentic Spanish speciality nights. Tom is 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. 

Read more ...

Lebanese .... and more! | April 20th | £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

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Japanese with Wakako | May 27th | £120

Sunday 11.00am - 4.00pm | Led by Wakako Guppy

Wakako Guppy, a licensed chef from Japan, will guide you through authentic Japanese cooking, as practised by good cooks in the homes and restaurants of her homeland. Her aim is to make the food of Japan accessible by giving you the confidence, as well as the skills, to repeat at home what you learn in her classes.  Her courses at Marlborough College Summer school are very popular and she is an engaging teacher whio can introduce you to some amazing tasting food.

Read more ...

Hire of Cookery School

Please contact us if you wish to hire the Cookery School for your own session.


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