Cookery Courses in Devizes, Wiltshire

Pop-up Events ▶ Professional Cookery Courses ▶ Covid-19 Precautions ▶

Pasta with Peter | Dec 11th | £60

Saturday 10.30am - 1pm | 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.

The Pasta with Peter class was just brilliant. I loved every minute and it's stunning how much you can learn when it's delivered in such an enthusiastic and eloquent way. And of course the Pasta was amazing!! Belinda Talbot

Chocolate! | Dec 19th AM | FULL

Sunday 10.30am - 1pm | Led By Allan Davison-Collier

Sorry FULLY BOOKED. Spaces available 16th Jan AM or 16th Jan PM

Chocolate! | Dec 19th PM | FULL

Sunday 2pm - 4.30pm | Led By Allan Davison-Collier

Sorry FULLY BOOKED. Spaces avaiable on AM 19th Dec or PM 16th Jan

Interested in Pop-Up Events?

A chance to experience our unique catering in unique locations - themed dining throughout the year.

View Current Pop-Up Events from Vaughan's Kitchen

Thai Classics | Jan 12th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED Spaces available on 23rd Mar

A Taste of Italy | Jan 13th | £60

Thursday 7pm- 9.30pm | Led by Tom Dodd

Tom Dodd is a highly qualified and experienced chef who is Head Chef, Events at Vaughan's Kitchen. Passionate about Italian food, he loves the vibrant colours and tastes that conjure up sunshine and happiness when you eat the food. 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 Tom brings his imaginative and creative flair.

" Tom has a fun spirit and is a skilful teacher..." Rich Stone

Southern Indian Thali | Jan 15th | £120

Saturday 11am - 4pm | Led by Peter Vaughan

Thali (meaning round platter) is a complete meal made up of different dishes. We all love to taste to 'bit of everything' so it is the ideal for lots of us who can't make up their minds. This extended session (4 hours) gives Peter Vaughan time to help you explore why Indian food from this area is so fragrant and he will share what he learned about this style of cuisine when he was travelling in Goa.

The menu is meat-free apart from the Goan Prawn Curry which can easily be made with sweet potato instead of prawns.

"Peter’s brilliant imaginative, informative, inspiring cooking and teaching is exceptional." Rich Stone

Chocolate! | Jan 16th AM | £50

Sunday 10.30am - 1pm | 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 chocolate making course was incredible... best day out for my daughter and I. We're enjoying all the things we learned. Kerri

Chocolate! | Jan 16th PM | £50

Sunday 2pm - 4.30pm | Led By Allan Davison-Collier

The chocolate making course was incredible... best day out for my daughter and I. We're enjoying all the things we learned. Kerri

Middle Eastern Mezza | Jan 20th | £60

Thursday 7.00pm to 9.30pm | Led by Peter Vaughan

Peter has always been fascinated by the clever use of spices in this cuisine since working with an Iranian chef as an apprentice. He learnt some of the secrets of Middle Eastern dishes and these proved to be a great success when he had his restaurant, The Bistro, Devizes. Although the traditional recipes inspired him, as always, 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.

Such interesting tastes and flavours. Maggie and John

Sourdough Special | Jan 22nd | £100

Saturday 11.00am-3.00pm | 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

Let's Make Cheese- Part 1 | 23rd Jan | £100

Sunday 11.00am-3.00pm | Led by Louise Talbot

We're delighted to welcome Louise Talbot from Cutting the Curd who, in four hours, will unravel the secrets of making cheese in your own kitchen. A qualified teacher with a passion for cheese and teaching others new skills she will enable you to make delicious things, far superior to the equivalent products you buy in the supermarket.

"A very enjoyable day and so interesting to learn about the process and take home a delicious selection of cheese we'd made ourselves, Great course" . Alison.

Pasta with Peter | Jan 26th | £60

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

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

Basic Bread | Jan 27th | £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 an evening..." Emma Guilfoyle

Fermented Foods - 1 | Jan 28th | £60

Friday 7.00pm - 9.30pm | Led by Johanna Elliot

Johanna Eliot is a holistic wellbeing resilience coach and trainer. She has been plant-based vegan for 9 years and has a passion for understanding holistic approaches to health. Using fermented foods to help heal herself, she loves to share and teach others about what she has learnt. The Father of Medicine, Hippocrates, believed that all disease starts in the gut. Fermented foods are not the silver bullet to curing all health conditions however, it is undeniable that regularly including fermented foods into a healthy balanced diet wll enhance our all important microbiome and help strengthen our immune system. There is compromise on taste with fermented foods that are so good for you - in fact, they are so deicious and tasty they enhance our eating experience.

Mini Chefs - Perfect Pasta | Jan 29th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Perfect Pasta: Tagliatelle with pumpkin, conchiglioni dolci al cacao

Young Chefs - Perfect Pasta | Jan 29th | FULL

Saturday 2pm- 4pm 11 - 16 years| Led by Catherine Maxwell

Sorry FULLY BOOKED Spaces available on Young Chefs - Souper Soups 26th Feb and Young Chefs- Tantalising Tarts 26th Mar

Professional Cookery Courses

View all Vaughan's professional cookery courses

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

Knife Skills | Feb 2nd | £45

Wednesday 7pm- 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.

Very interesting, very useful. I found Peter's sharpening technique particularly helpful. Terry

Plant-based Alternatives | Feb 3rd | £60

Thursday 7pm - 9.30pm | Led by Tom Dodd

In these changing times where we are much more aware of the real cost of cheap, fast food to animal welfare, the earth's resources and our own bodies, Tom Dodd, Head Chef of Vaughan's Kitchen, will introduce you to some plant-based alternatives to popular 'fast food' classics. Not only are these kinder to the environment, they are packed with nutrition and will help you feel fitter and healthier. Whilst Tom and his family are not strict vegans, they have made a positive effort over the last few of years to stick to a diet that contains no animal products where they can. He has used his 'cheffing skills' to develop these tasty and satisfying dishes.

"Amazing - he gave me the belief that I could indeed, cook things from scratch." From a self-confessed junk food vegetarian

"It was brilliant! Learnt loads and enjoyed using everyday ingredients to make some delicious vegan dishes. Thank you." Ned Wells

Moroccan Kitchen | Feb 4th | FULL

Friday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Spaces available 27th Apr

Indian Street Food | Feb 9th | FULL

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED Spaces available on Mar 16th

A Day in Spain | Feb 12th | £120

Saturday 11am - 4pm | Led by Tom Dodd

Having run the very popular 'Spanish Tapas' class for some time, Tom Dodd, Head Chef at Vaughan's Kitchen, has designed an all day course where you can really get involved with Spanish cuisine. It is suitable for all levels of culinary ability, as the group is small - so the competent can be 'stretched' and the less competent can be supported.

"Tom has a fun spirit and skillful teaching." Rich Stone

Simply Fish | Feb 13th | £60

Sunday 10.30am - 1pm | Led by Paul Suter

Paul Suter has been a chef for over 25 years and has cooked in all sorts of businesses from country house hotels, to gastro pubs, contract catering, private dinners, wedding events etc. He demonstrated his expertise with fish when he taught on our professional course in the summer. We are delighted that he will be sharing his skills with you in this class . As you will have seen if you watch Professional MasterChef, anyone who can cook fish perfectly receives respect from other professionals in the industry, because it is a skill that requires understanding and practice. This session is a no nonsense approach to improving your ability to prep, cook and present one of nature’s incredible ingredients .

Valentine Special | Feb 14th | £150 for 2

Sunday 7pm - 10pm | Led by Peter Vaughan

Team up with your loved one and enjoy an action packed culinary challenge with Peter Vaughan. You’re be making a 3 course meal. The menu is French, as that will always be seen as the home of classical cuisine, plus it was also the country where literary and artistic Romanticism was born. Make and share 'diner en tete a tete' in an environment where you will learn and have fun at the same time. A lovely treat to celebrate Valentine's Day.

Steak Night | Feb 16th | £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.

Mini Chefs - Super Soups | Feb 26th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Spiced chickpea soup with corainder cream and pitta crisps, curried banana soup

Young Chefs - Super Soups | Feb 26th | £30

Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

Spiced chickpea soup with corainder cream and pitta crisps, curried banana soup,Portuguese chicken soup with lemon and mint

Spanish Tapas | Mar 3rd | £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

Classic French | Mar 5th | £120

Sunday 10.30am - 3.30pm | Led by Peter Vaughan

Peter's training was in classical French cuisine, which is seen to be the most prestigous and repected style of cooking in the world. As a young chef he worked in France and since then has spent time talking to and working with famous French Chefs through his membersip of the Royal Academy of Culinary Arts. Although he has developed his own 'naturally balanced' style, he still uses the skills and techniques perfected all those years ago, although has adapted many of the classical dishes to make healthier, lighter versions. He has great respect for Raymond Blanc and still enjoys talking food with him when they meet.

Indian Street Food | Mar 16th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaugha

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

Basic Bread | Mar 19th | £55

Saturday 10.30am - 1pm | Led By Judy Dain

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

Knife Skills | Mar 19th | £45

Saturday 2.30pm - 5pm | 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.

Very interesting, very useful. I found Peter's sharpening technique particularly helpful. Terry

Thai Classics | Mar 23rd | £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

Mini Chefs - Tantalising Tarts | Mar 26th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Red onion & goat's cheese tartlets, tarte au citron (lemon)

Young Chefs - Tantalising Tarts | Mar 26th | £30

Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

Red onion & goat's cheese tartlets, tarte au citron (lemon), tarte Tatin (apple)

Chocolate! | Mar 27th AM | £50

Sunday 10.30am - 1pm | Led By Allan Davison-Collier

The chocolate making course was incredible... best day out for my daughter and I. We're enjoying all the things we learned. Kerri

Chocolate! | Mar 27th PM | £50

Sunday 2pm - 4.30pm | Led By Allan Davison-Collier

The chocolate making course was incredible... best day out for my daughter and I. We're enjoying all the things we learned. Kerri

Let's Make More Cheese- Part 2 | Apr 3rd | £100

Sunday 11.00am-3.00pm | Led by Louise Talbot

Following the success of Let's Make Cheese - Part 1, which covers halloumi, marscapone, mozzarella and butter, Louise Talbot from Cutting the Curd is returning to teach the skills involved in making the more complex cheeses. Not only is she an Academy of Cheese Training Partner and a member of the Specialist Cheese Makers Association, she also has been a guest tutor at many cookery schools: Leith's School of Food & Wine, Divertmenti, Waitrose ... and now Vaughan's Cookery School! Her relaxed and informal style allows you to soak up a lot of essential information, whilst having an enjoyable and creative exeprience so that you will take away everything you need to be able to make fanatastic cheese in your own kitchen..

What a joy to spend a day making cheese and then being able to successfully reproduce it, over and over again at home. Louise made what I had thought was a mysterious process clear and easy to understand. I was impressed. Judy Dain, Course Director @ Vaughan's Cookery School

Moroccan Kitchen | Apr 27th | £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

Mini Chefs - Brilliant Breads | Apr 30th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Tomato and olive focaccia, sweet naan with cherries and almonds

Young Chefs - Brilliant Breads | Apr 30th | £30

Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell

Tomato and olive focaccia, sweet naan with cherries and almonds, savoury swirls

Sourdough Special | May 7th | £100

Saturday 11.00am-3.00pm | Led by Dave Buxton

"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

Fermented Foods - 1 | May 8th AM | £60

Sunday 10.30am - 1pm | Led by Johanna Elliot

More Fermented Foods - 2 | May 8th PM | £60

Sunday 2pm - 4.30pm | Led by Johanna Elliot

Fermentation is a natural process that happens of its own accord in the right environment. Our knowledge of fermentation could be as old as the human race itself and most societies around the world use some kind of fermentation, as it is seen as a low-tech, safe and natural way to preserve foods. These foods are not only good for us, but are also delicious. The process creates complex flavours - fizzy and tart, savoury and satisfying - that no other kind of food has. There are new studies coming out continuously about our gut bacteria and how important it is for our overall health. Johanna Eliot is a holistic wellbeing resilience coach and trainer. She has been plant-based vegan for 9 years and has a passion for understanding holistic approaches to health. Using fermented foods to help heal herself, she loves to share and teach others about what she has learnt.

BBQ & Smoking| May 15th AM| £60

Saturday 10.30am - 1pm | Led by Kim Steevens

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.

That was a great morning – really good fun and some great ideas for my cooking in the future. Graham Oliver

Mini Chefs - Summer Spices | May 28th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Spiced roast chicken with cauiflower & almond couscous, green houmous, Anise cookies

Young Chefs - Summer Spices | May 28th | £30

Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

Spiced roast chicken with cauiflower & almond couscous, green houmous, Anise cookies, Baba Ganoush (dip)

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.

"I came away from the day feeling inspired and ready to reproduce the dishes at home. I recommend the classes to anyone and will definitely be going back." | Gillian L, Ramsbury

"The class was great for both complete beginners and the more experienced cook. Our large group had a mixture of both and we all thoroughly enjoyed it!" | AmiCorp delegate

"Fantastic, delicious, imaginative, creative, unforgettable . . . We cannot thank you enough." Chloe Mortimer–A'Bear, Wedding Reception, Cleeve House

Fantastic, delicious, imaginative, creative, unforgettable . . . We cannot thank you enough. | Chloe Mortimer-A'Bear

"I should like to add my warmest thanks to you and your staff for all you did to make our wedding reception so wonderful" Parents of the groom David and Janice (Reid)

"After going to numerous weddings where we were underwhelmed by the food, we wanted something a little bit different and unique and you certainly delivered!.Wedding reception, Hollie Morris

"It was remarkable that it was all achieved for so many with such grace, charm and gastronomic good taste. Everything was absolutely delicious". Mrs Reid, Wedding Breakfast, The Wardrobe, Salisbury

"It was one of the best demonstrations to date." Jeremy Wands, Diploma student, Leith's School of Food & Wine

"Peter's enthusiasm was infectious and the food way exceeded our (already high) expectations." Wedding, Katy D

"We have to say that you all completely exceeded our expectations and we truly feel our wedding wouldn’t have been as good had you not been there. We still have dreams about the corn fed chicken! Out of this world!" Wedding reception, Hollie & Gavin

"So many of our guests have said how much they LOVED Peter, the way you and the team interacted with the guests and described the food when serving was a real highlight" Gavin, Wedding reception

Current Cookery Courses

Saturday 10.30am - 1pm | Led by Peter Vaughan

Sunday 10.30am - 1pm | Led By Allan Davison-Collier

Sorry FULLY BOOKED. Spaces available 16th Jan AM or 16th Jan PM

Sunday 2pm - 4.30pm | Led By Allan Davison-Collier

Sorry FULLY BOOKED. Spaces avaiable on AM 19th Dec or PM 16th Jan

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED Spaces available on 23rd Mar

Thursday 7pm- 9.30pm | Led by Tom Dodd

Saturday 11am - 4pm | Led by Peter Vaughan

Sunday 10.30am - 1pm | Led By Allan Davison-Collier

Sunday 2pm - 4.30pm | Led By Allan Davison-Collier

Thursday 7.00pm to 9.30pm | Led by Peter Vaughan

Saturday 11.00am-3.00pm | Led by Dave Buxton

Sunday 11.00am-3.00pm | Led by Louise Talbot

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

Thursday 7pm - 9.30pm | Led By Judy Dain

Friday 7.00pm - 9.30pm | Led by Johanna Elliot

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Perfect Pasta: Tagliatelle with pumpkin, conchiglioni dolci al cacao

Saturday 2pm- 4pm 11 - 16 years| Led by Catherine Maxwell

Sorry FULLY BOOKED Spaces available on Young Chefs - Souper Soups 26th Feb and Young Chefs- Tantalising Tarts 26th Mar

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

Wednesday 7pm- 9.30pm | Led by Peter Vaughan

Thursday 7pm - 9.30pm | Led by Tom Dodd

Friday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Spaces available 27th Apr

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED Spaces available on Mar 16th

Saturday 11am - 4pm | Led by Tom Dodd

Sunday 10.30am - 1pm | Led by Paul Suter

Sunday 7pm - 10pm | Led by Peter Vaughan

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Spiced chickpea soup with corainder cream and pitta crisps, curried banana soup

Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

Spiced chickpea soup with corainder cream and pitta crisps, curried banana soup,Portuguese chicken soup with lemon and mint

Thursday 7- 9.30pm | Led by Tom Dodd

Sunday 10.30am - 3.30pm | Led by Peter Vaughan

Wednesday 7.00pm - 9.30pm | Led by Peter Vaugha

Saturday 10.30am - 1pm | Led By Judy Dain

Saturday 2.30pm - 5pm | Led by Peter Vaughan

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Red onion & goat's cheese tartlets, tarte au citron (lemon)

Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

Red onion & goat's cheese tartlets, tarte au citron (lemon), tarte Tatin (apple)

Sunday 10.30am - 1pm | Led By Allan Davison-Collier

Sunday 2pm - 4.30pm | Led By Allan Davison-Collier

Sunday 11.00am-3.00pm | Led by Louise Talbot

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Tomato and olive focaccia, sweet naan with cherries and almonds

Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell

Tomato and olive focaccia, sweet naan with cherries and almonds, savoury swirls

Saturday 11.00am-3.00pm | Led by Dave Buxton

Sunday 10.30am - 1pm | Led by Johanna Elliot

Sunday 2pm - 4.30pm | Led by Johanna Elliot

Saturday 10.30am - 1pm | Led by Kim Steevens

Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

Spiced roast chicken with cauiflower & almond couscous, green houmous, Anise cookies

Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell

Spiced roast chicken with cauiflower & almond couscous, green houmous, Anise cookies, Baba Ganoush (dip)

Special Dietary Requirements?

Let us know beforehand by calling us on 01380 530203 or tell us at the checkout...

Call Us on 01380 530203 Contact Our Events Team Contact Cookery School

Cancellation Policy: Vaughan's Cookery School

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