Tom Dodd, Vaughan's Kitchen Head Chef (Events) is passionate about Spanish cuisine and teaches all the Spanish cookery sessions at Vaughan’s Cookery School. This evening he will introduce you to particular dishes from the Community of Madrid, which is an amalgamation of the cuisines of various regions of Spain.
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.
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.
Professional Kitchen Essentials Level 2 Culinary Skills Award.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
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!"
A chance to experience our unique catering in unique locations - themed dining throughout the year.
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
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 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.
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.
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!!
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.
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
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
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
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 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.
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.
This session is a chocolate lover's delight. We are delighted and honoured to have an accomplished patissier and chocolatier to help us understand more about this wonderful ingredients. Allan Davison-Collier has had extensive experience in London's Mayfair hotels and worked in Paris developing the skills of a Chocolatier. He has been a judge at Hotel Olympia and the Association of Chocolate Awards in London.You will 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!
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.
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
1st May is International Labour Day and in Mexico a national holiday (in UK the public holiday is on the Monday after). Known as ‘Dia de Trabajo’ in Spanish, everything shuts and people gets out onto the streetswith parades and deminstrations to show worker solidarity. Naturally this will cuminate in a party, with lots of eating and drinking. Along with the Day of the dead ‘ Dia de Muertos’ this is one of the biggest festive events in the Mexican calendar.
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
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.
Kiwis and Aussies 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.
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
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
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
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.
"Fabulous course - covered everything we needed." Sam & Karen Allder
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
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.
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.
The delightful village of Bromham, in the heart of the Wiltshire countryside, is celebrating 60 years of Carnival this summer. Peter Vaughan has lived there for over 20 years and loves the beautiful vegetables grown in the fertile soil. It seems only right to join in with the celebrations and offer an evening paying homage to the wonderful Bromham carrot. Jayne Annan, Course Co-ordinator, is well qualified in all things culinary. Previously she has taught at Leith's School of Food & Wine and Wiltshire College. Judy Dain, Course Director, is the mother of Peter Vaughan and would like people to think that she has taught him all he knows about food (even though it's not true!) She has been running Vaughan's Cookery school for over 10 years.
This session is a chocolate lover's delight. We are delighted and honoured to have an accomplished patissier and chocolatier to help us understand more about this wonderful ingredients. Allan Davison-Collier has had extensive experience in London's Mayfair hotels and worked in Paris developing the skills of a Chocolatier. He has been a judge at Hotel Olympia and the Association of Chocolate Awards in London.You will 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!
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
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
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
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.
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
Transfers or refunds are available up to 15 working days before a class. No refund or transfer is available after this time.
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