Professional Cookery Courses

  View all Vaughan's Professional Cookery Courses  

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


Spanish Tapas | Apr 21st | £60

Tuesday 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

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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

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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

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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.

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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.

Read more ...

Chocolate! | Apr 26th | £50

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

This session is a chocolate lover's delight. We are delighted and honoured to have an accomplished patissier and chocolatier to help 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!

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Steak Plus! | Apr 28th | £60

Tuesday 7.00pm- 9.30pm | Led by Peter Vaughan

As a result of the success of Steak Night!, we are now running this additional course that will step up your sauce making and help you cope with the more expensive cuts. Learn how to handle chataeubriand and fillet steak, how to make a sauce bearnaise plus some interesting accompaniments.  

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Speedy Meals | Apr 29th | £60

Wednesday 7 - 9.30pm | Led by Jayne Annan

Do your menus need a 'facelift'? It's hard to think of ideas of what meals to make day in, day out but here you will be inspired by easy to prepare dishes that will liven up those mid-week dilemmas and can be made either in advance or in next to no time. There will be loads of tips to help with preparing meals that are easier on the Cook and not just easy to cook!  

"Tasty food, well taught & very enjoyable!" Alexandra & Victoria Stevens

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Indian Street Food | Apr 30th | FULL

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED.  Next available session 27th May 

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Mexican Chef's Table | May 1st | £50

Friday 7pm - 10pm | Led by Peter Vaughan

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 get out onto the streets with parades and demonstrations to show worker solidarity.  Naturally this will culminate 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

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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.

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BBQ & Smoking | May 9th| £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.

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Basic Bread | May 13th | £55

Wednesday  7pm - 9.30pm | Led By Judy Dain 

Real, fresh bread straight from the oven – the way to impress your friends and your family and to know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

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

Read more ...

Knife Skills | May 19th | £45

Tuesday 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

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Steak Night! | May 21st | £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.  

"Fabulous course - covered everything we needed." Sam & Karen Allder

Read more ...

Indian Street Food | May 27th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

True Indian food is very different from that served in many Indian takeaways and restaurants in Wiltshire and beyond. The authentic article is extremely healthy, not greasy, satisfying and packs a really exciting explosion of flavour and aromatics, without ever being too spicy or hot - you can adjust both these elements when creating your own dishes.

"Great evening where I got to learn a lot in a relatively short space of time. Peter is a great teacher and I would definitely recommend the course."   Sharon Evans

Read more ...

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.

Read more ...

Young Chefs - Spain | May 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.

Read more ...

Bromham Carnival Event | Jun 3rd | £19.50

Wednesday 7pm- 9.30pm | Led by Jayne Annan and Judy Dain

Six decades of Carnival - Six ways with Bromham carrots!

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.

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Seafood - Asian Style | Jun 6th | £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

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Chocolate! | Jun 7th | £50

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

This session is a chocolate lover's delight. We are delighted and honoured to have an accomplished patissier and chocolatier to help 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!

Read more ...

Speedy Meals | Jun 13th | £60

Saturday 10.30am - 1pm | Led by Jayne Annan

Do your menus need a 'facelift'? It's hard to think of ideas of what meals to make day in, day out but here you will be inspired by easy to prepare dishes that will liven up those mid-week dilemmas and can be made either in advance or in next to no time. There will be loads of tips to help with preparing meals that are easier on the Cook and not just easy to cook!  

"Tasty food, well taught & very enjoyable" Alexandra & Victoria Stevens

Read more ...

Basic Bread | June 21st | £55

Sunday  10.30am - 1pm | Led By Judy Dain 

Real, fresh bread straight from the oven – the way to impress your friends and your family and to know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

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

Read more ...

Interested in Pop-Up Events?

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

View Current Pop-Up Events from Vaughan's Kitchen


Knife Skills | Sept 16th | £45

Wednesday 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. Sharpening up your knife skills 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

Read more ...

Steak Night! | Sep 17th | £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.  

In this session you will learn:

  • The difference between forequarters and hindquarters and what cuts make a great steak (not necessarily the expensive ones)
  • What can go wrong (or pointers to success!)
  • Sauces: wine reduction; peppercorn sauce plus variations
  • Garnishes & presentation skills

The class is a busy hands-on session. All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!

The small group size (maximum 10) enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.

The evening will finish with supper (including wine).

This session is not suitable for vegetarians, vegans and people who don't eat red meat. 

Any Dietary Requirements etc?
Contact Telephone Number

Please check your Junk/Spam foder for our letter of confirmation if you haven't heard anything within 48 hours or send an email to scool@vaughanskitchen.co.uk which we can use to send a reply.

Pasta with Peter | Sept 23rd | £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

Read more ...

Indian Street Food | Sept 24th | £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 and I would definitely recommend the course."   Sharon Evans

Read more ...

Mini Chefs - Harvest | Sept 26th | £30

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

Harvest: Root Vegetable Curry; Tarte Tatin

At this time of year we have lots of seasonal locally grown fruits and vegetables so it makes sense to use them and also help youngsters become aware of what we grow in this country and when it is available. Fresh, natural ingedients always taste better, as well as being kinder to the environment, not havng flown halway round the world!

Read more ...

Young Chefs - Harvest | Sept 26th | £30

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

Harvest: Root Vegetable Curry; Perfect Rice; Tarte Tatin

At this time of year we have lots of seasonal locally grown fruits and vegetables so it makes sense to use them and also help youngsters become aware of what we grow in this country and when it is available. Fresh, natural ingedients always taste better, as well as being kinder to the environment, not havng flown halway round the world!

Read more ...

Sourdough Special | Oct 3rd | £100

Saturday 11.00am-4.00pm | Led by Dave Buxton

Sourdough bread is becoming increasing popular for a variety of reasons.  It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes.  Easier to digest, as it is made from cultured yeast, plus full of flavour and known to have health benefits. It contains more vitamins and minerals and is lower in sugars than other breads.  All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentation process work.

"Thanks for a thoroughly enjoyable day ... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett

Read more ...

Mini Chefs - Halloween | Oct 31st | £30

Saturday 6-10 years| Led by Catherine Maxwell

 

Halloween: Garlic Eyeballs with Slimy Dip; Ghostly Fancies

At this time of year it is always fun to make something that sounds ghoulish but tastes delicious! 

Designed to give your youngster a firm foundation that will provide them with the techniques and knowledge they need to grow into competent and confident cook, it is also lots of FUN and they will bring home the results of the session to share with the family.

Read more ...

Young Chefs - Halloween | Oct 31st | £30

Saturday 2pm-4pm | Led by Catherine Maxwell

Halloween: Scary Soup with Garlic Eyeballs; Ghostly Fancies

At this time of year it is always fun to make something that sounds ghoulish but tastes delicious! 

Designed to give your youngster a firm foundation that will provide them with the techniques and knowledge they need to grow into competent and confident cook, it is also lots of FUN and they will bring home the results of the session to share with the family.

Read more ...

Norwegian Christmas Baking | Nov 22nd | £120

Sunday 11.00am - 4.00pm | Organised by Becky's Bakeri

Becky Pearson is proud of her Norwegian heritage and first worked in Oslo when she was 17 years of age as an au-pair. More recently Becky worked for Children’s Services in Bydel Grorud, Oslo helping to develop their foster care services. Becky is now based in Wiltshire and travels to Oslo regularly. Becky’s Bakeri was launched in July 2019 bringing a taste of Norway to Wiltshire.’

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Mini Chefs - Christmas | Nov 28th | £30

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

 

Christmas: Brie & Cranberry Triangles; Spiced Nuts; Biscotti; Chocolate Yule Log

This is an exciting time and the festive treats that go with the celebrations are very important.  Many youngsters love to be involved with the preparation of food and, if they help to cook a dish, they have a vested interest in eating and enjoying it, as well as getting positive feedback from family and friends.

Read more ...

Young Chefs - Christmas | Nov 28th| £30

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

Christmas: Cranberry & Brie Triangles; Spiced Nuts; Biscotti; Chocolate Yule Log

This is an exciting time and the festive treats that go with the celebrations are very important.  Many youngsters love to be involved with the preparation of food and, if they help to cook a dish, they have a vested interest in eating and enjoying it, as well as getting positive feedback from family and friends.

Read more ...