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Young Chefs - Harvest | Sept 25th | £30
Saturday 2pm- 4pm 11 - 16 years| Led by Catherine Maxwell
HARVEST: Gorgonzola baked apples with balsamic glaze; honey glazed chicken; beetroot and sweet potato wedges; pear and almond tart.
Simply Fish | Sept 29th | £60
Wednesday 7pm - 9.30pm | Led by Peter Vaughan
One of Peter Vaughan's roles after qualifying was as chef de partie poissonier in a Michelin starred restaurant. 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 evening is a no nonsense approach to improving your skill of prepping, cooking and presenting one of nature’s incredible ingredients .
Spanish Tapas | Sept 30th | FULL
Thursday 7- 9.30pm | Led by Tom Dodd
Sorry FULLY BOOKED. Spaces available 11th Nov
Professional Cookery Courses
View all Vaughan's Professional Cookery Courses
Professional Kitchen Essentials Level 2 Culinary Skills Award.
validated by CTH
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
Indian Street Food | Oct 6th | FULL
Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan
Sorry FULLY BOOKED Places available 24th Nov
Cooking with Confidence | Oct 9th | £60
Saturday: 10.30am - 1pm | 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
Basic Bread | Oct 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
A Taste of Italy | Oct 14th | £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
Sourdough Special | Oct 16th | £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
Knife Skills | Oct 20th | £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
Mini Chefs - Halloween | Oct 30th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Halloween: Stuffed spooky carved peppers; pumpkin muffins.
Young Chefs - Halloween | Oct 30th | £30
Saturday 2pm- 4pm 11 - 16 years| Led by Catherine Maxwell
HALLOWEEN: Pumpkin soup; Eyeball spaghetti: Quick pumpkin cheesecake
Steak Night | Nov 3rd | £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.
Spanish Tapas | Nov 11th | £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 for Everyday | Nov 17th | £60
Wednesday 7pm - 9.30pm | Led by Jayne Annan
Thinking of something different to eat everyday is so boring. So, if you're stuck in a rut of doing the same old dishes you've always done, here's a chance to be inspired to add a few more easy-to-make dishes to your repetoire. It will be a hands-on fun session with lots to take away and loads of ideas about livening up your everyday menus. This is particularly suitable for those who may lack confidence in the kitchen. There will be loads of tips to help with preparing meals that are easier on the Cook and not just easy to cook!
"Loved my class again. I will be back. Thank you Jayne and Jessica" Lesley Escott
Lebanese ... and more! | Nov 19th | £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, seeds, nuts, fruit and vegetables are used in a creative and delicious way..
"Wonderful way to finish the week. Familiar ingredients put together in ways I didn't know were possible, to create wonderful flavours." Elsie
Plant-based Alternatives | Nov 20th | £60
Saturday 10.30am - 1pm | 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
Let's Make Cheese- Part 1 | Nov 21st | £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..
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
Indian Street Food | Nov 24th | £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
Mini Chefs - Christmas Goodies | Nov 27th | £30
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
CHRISTMAS: Cheese and herb biscotti; Mincepie biscuits; Chocolate truffles (suitable for vegans)
Young Chefs - Christmas Goodies | Nov 27th | £30
Saturday 2pm- 4pm 11 - 16 years| Led by Catherine Maxwell
CHRISTMAS: Red pepper, walnut and goats cheese palmiers; Pear and cranberry sauce; Chocolate truffles (suitable for vegans); Spiced christmas biscotti.
Get Ahead for Christmas | 4th Dec | £60
Saturday 10.30am - 1pm | 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 period, 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 take some of the pressure off your shoulders 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.
Basic Bread | Dec 4th | £55
Saturday 2.30pm - 5pm | 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
Festive Knife Skills | Dec 8th | £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. This festive version of Peter's popular Knife Skills class will include chef's tips on carving a turkey.
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 | £50
Sunday 10.30am - 1pm | Led By Allan Davidson-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 Davidson-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! | Dec 19th PM | £50
Sunday 2pm - 4.30pm | Led By Allan Davidson-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 Davidson-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
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
Sourdough Special | May 7th | £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
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.
To book with a Gift Voucher either call us on 01380 530203 or contact us with your voucher code.
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