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Contact Coronavirus Update
OPENING again 18th June
Precautions in place:
- group size will be limited to 6 people, socially distanced
- hand-sanitising systems will be in place plus a Covid-19 cleaning schedule
- everyone works with their own ingredients and equipment
- teaching kitchen in large unit with high ceilings
- Normal cancellation terms are suspended so that anyone who feels ill can cancel at short (or no) notice
- Emails and phone calls are being monitored if you want to get in touch.
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
CONTACT THE EVENTS TEAM (PLEASE INCLUDE YOUR PHONE NUMBER)
Current Cookery Courses
Professional Kitchen Essentials Level 2 Culinary Skills Award.Chocolate! | Jun 7th | CANCELLED
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!
Indian Street Food | Jun 19th | FULL
Friday 7.00pm - 9.30pm | Led by Peter Vaughan
Sorry but FULLY BOOKED. Spaces available on 10th July and 25th Sept
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
Steak Plus! | Jun 25th | £60
Thursday 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.
Mini Chefs - Italy | Jun 27th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Peter Vaughan
Italy: Pasta (from scratch) with accompaniments; Biscotti
As we've had to cancel the last three Young Chefs, Peter Vaughan is putting on this special one. Particular attention will be paid to hand sanitising, the youngsters will be working on their own side by side with only 6 in the group to allow for social distancing.
Young Chefs - Italy | Jun 27th |£30
Saturday 2pm - 4pm 11-16 years| Led by Peter Vaughan
Italy: Pasta (from scratch) with accompaniments; Biscotti
As we've had to cancel the last three Young Chefs, Peter Vaughan is putting on this special one. Particular attention will be paid to hand sanitising, the youngsters will be working on their own side by side with only 6 in the group to allow for social distancing.
Pasta with Peter | July 1st | £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
Spanish Tapas | July 3rd | £60
Friday 7- 9.30pm | Led by Peter Vaughan
Do you want to remember that fabulous holiday in Spain or just fascinated with Spanish cuisine and culture? This class is ideal for you. Peter Vaughan is fascinated by the way invasions and conquests have influenced and shaped the cuisine. There is so much beautiful, seasonal produce that helps to create those gorgeous Spanish flavours plus the traditional tapas means that you have a taste of everything, instead of having to pick just one dish!
Vegan Variety | July 8th | £60
Wednesday 7pm - 9.30pm | Led By Peter Vaughan
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."Amazing stuff! Has given me the belief that I can actually cook from scratch." From a self-confessed junk food vegetarian
Indian Street Food | July 10th | £60
Friday 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
Steak Night! | July 16th | £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.
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.
A Taste of Italy | July 25th | £60
Saturday 10.30am- 1pm | Led by Peter Vaughan
As it doesn't look as if you will be able to go to Italy this summer, Peter Vaughan is bringing Italy to you. Delivering the very popular menu designed by Jonathan Williams, Executive Head Chef of Bath Racecourse, who normally runs this course, Peter is confident and excied by Italian cuisine. When he was an apprentice, his best friend was Italian and he spent many happy weekends cooking with Dad, Luigi and learning all about it. The dishes appear to be simple and use a range of quality ingredients but, knowing the tips and techniques is what transform these two elements into an amazing meal.
Classic French | July 26th | £100
Sunday 10.30am - 3.30pm | Led by Peter Vaughan
With travel from Britain to France probably off the cards for this summer, Peter Vaughan is bringing a touch of Classic French Summer Cookery to Vaughan’s Cookery School.
Having worked as a chef in France and spent time talking to and working with famous French Chefs such as Raymond Blanc and Albert Roux (Michel Roux Jnr's father), Peter is a member of the Royal Academy of Culinary Arts, along with Heston Blumenthal, Tom Kerridge and many other top chefs.
Basic Bread | July 29th | £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.
"The course ran at just the right pace for us ... feel motivated to make bread more often. So consider that a win! Jane Gilbert
Pasta with Peter | Aug 5th | £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
Knife Skills | Aug 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. 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
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
Norwegian Baking | Sept 6th | £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!!
Perfecting your Pastry | Sept 9th | £60
Wednesday 7.00pm - 9.30pm | Led by Jayne Annan
Understanding pastry techniques will enable you to produce a wide range of sweet and savoury dishes that are perfect every time. Shortcrust and choux pastry are not always easy to get right. This is your chance to learn all the tips (and pitfalls) that will help you 'turbo-charge' your skills - from an expert. Baking is Jayne Annan's specialist area. Not only is she very well qualifed and experienced, but also has taught at Leith's School of Food and Wine as well as setting up and managing a self-help bakery project in Thailand.
Cooking with Confidence | Sept 12th | £60
Wednesday: 7pm - 9.30pm | Led By Jayne Annan
As a well-qualified and experienced tutor, Jayne is able to explain everything clearly and put everyone at their ease. All her instructions and recipes are completely reliable, which means that success is guaranteed every time. 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.
Jayne is a wonderful tutor and so patient. It is incredible how much can be learned in a short time. Will definitely recommend this to friends - CAS
Lots of useful tips and advice and transferable skills - plus delicious food - Philip
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
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.
Basic Bread | Sept 19th | £55
Saturday 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
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
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
Indian Street Food | Sept 25th | £60
Friday 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
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!
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!
Spanish Tapas | Oct 1st | £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
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
Vegan Variety | Oct 8th | £60
Thursday 7pm - 9.30pm | Led By Tom Dodd
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
Speedy Meals | Oct 14th | £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
Basic Bread | Oct 15th | £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 a Saturday..." Emma Guilfoyle
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.
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.
Spanish Tapas | Nov 12th | £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
Speedy Meals | Nov 14th | £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
Vegan Variety | Nov 19th | £60
Thursday 7pm - 9.30pm | Led By Tom Dodd
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
Basic Bread | Nov 21st | £55
Saturday 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
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.’
Get Ahead for Christmas | Nov 25th | £60
Wed 7.00pm - 9.30pm | Led by Jayne Annan
This exciting new class does exactly what it says in the title! It helps you with preparation for what is always a busy time and then you can spend more time with the family and less time in the kitchen. You will make a starter and a dessert that can be stored, and then brought out for your Christmas festivities. Not only will you learn tips and tricks, get some interesting ideas to adapt but also pressure on you will be eased because you'll have a decent amount of work done towards your Christmas meal. If storage is a problem then we will store your items for you and you pick up nearer to when they will be needed.
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.
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.
Vegan Get Ahead for Christmas | Dec 2nd | £60
Wed 7.00pm - 9.30pm | Led by Jayne Annan
More and more people are switchng to a more plant-based diet: good for us, good for the animals, good for the environment. We are running a vegan version of this exciting new class, which does exactly what it says in the title! It helps you with preparation for what is always a busy time and then you can spend more time with the family and less time in the kitchen. You will make a starter and a dessert that can be stored, and then brought out for your Christmas festivities. Not only will you learn tips and tricks, get some interesting ideas to adapt but also pressure on you will be eased because you'll have a decent amount of work done towards your Christmas meal. If storage is a problem then we will store your items for you and you pick up nearer to when they will be needed.
Fish & Seafood | Dec 5th | £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Fish and seafood are easy to spoil - a lot of people don't know how to check for freshness or how to prepare and cook properly. Once you know the best ways to bring out the flavour in this fantastic ingredient, it gives you many options for fast, nutritious and tasty meals. Kim will show you how to prepare fish from scratch, what to do with the trimmings and then how to prepare a variety of dishes that will please your friends and family. Originally from New Zealand, Kim has grown up eating and cooking seafood plus has travelled the world, picking up ideas for interesting dishs along the way.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
Fish & Seafood | Feb 20th | £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Fish and seafood are easy to spoil - a lot of people don't know how to check for freshness or how to prepare and cook properly. Once you know the best ways to bring out the flavour in this fantastic ingredient, it gives you many options for fast, nutritious and tasty meals. Kim will show you how to prepare fish from scratch, what to do with the trimmings and then how to prepare a variety of dishes that will please your friends and family. Originally from New Zealand, Kim has grown up eating and cooking seafood plus has travelled the world, picking up ideas for interesting dishs along the way.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
Fish & Seafood | Apr 10th | £60
Saturday 10.30am - 1pm | Led by Kim Steevens
Fish and seafood are easy to spoil - a lot of people don't know how to check for freshness or how to prepare and cook properly. Once you know the best ways to bring out the flavour in this fantastic ingredient, it gives you many options for fast, nutritious and tasty meals. Kim will show you how to prepare fish from scratch, what to do with the trimmings and then how to prepare a variety of dishes that will please your friends and family. Originally from New Zealand, Kim has grown up eating and cooking seafood plus has travelled the world, picking up ideas for interesting dishs along the way.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
BBQ & Smoking | May 15th| £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.
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
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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.
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