Cookery Courses in Devizes, Wiltshire

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Chocolate! | Dec 13th | £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 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 shelf-life of truffles made todaymeans that they will be suitable to give as Christmas gifts.

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

Cooking with Confidence | Jan 6th | £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.

Lots of useful tips and advice and transferable skills - plus delicious food - Philip

Pasta with Peter | Jan 9th | £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 it.

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

Knife Skills | Jan 9th | £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

Steak Night | Jan 13th | FULL

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on 26th Feb or on Steak Plus 29th Jan

Moroccan Kitchen | Jan 14th | £60

Thursday 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

Sourdough Special | Jan 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

Spanish Tapas | Jan 15th | £60

Friday 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

Indian Street Food | Jan 19th | £60

Tuesday 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 | Jan 20th | FULL

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry - FULLY BOOKED. Spaces available on 19th Jan and 12th Mar

A Taste of Italy | Jan 21st | £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

Speedy Meals | Jan 23rd | FULL

Saturday 10.30am - 1pm | Led by Jayne Annan

Sorry FULLY BOOKED. Places available 10th Mar

Just Desserts | Jan 27th | £60

Wednesday: 7pm - 9.30pm | Led By Jayne Annan

There's is nothing quite so special as finishing of a meal with a delicious dessert. Jayne Annan is our baking 'Queen'. Having trained at Cordon Bleu, taught at Leith's School of Food and Wine, set up a bakery in Thailand to provide employment for young woman, she has all the knowledge required for teaching culinary skills. Importantly, she also understands about how people learn most effectively. For this session she has chosen a 'show-off' dessert, a twist on a family favourite plus a light and creamy one that finishes off a meal perfectly, but doesn't require you to be in the kitchen for hours.

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

Steak Plus! | Jan 29th | £60

Friday 7.00pm- 9.30pm | Led by Peter Vaughan

For those of you who want to learn more about handling the more expensive cuts and stepping up your sauce making. Learn how to cope with chataeubriand and fillet steak, without making costly mistakes. Also master emulsified butter sauces such as Bearnaise, plus some interesting accompaniments. Peter Vaughan is a highly qualified and experienced chef with a teaching style that is informative, infectious and fun. This evening can be a follow-on from Steak Night but is also complete in itself.

Mini Chefs - Brazil | Jan 30th | £30

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

Sorry but FULLY BOOKED. Spaces available 27th Feb

Brazil: Pão de queijo (cheese bread); Moqueca Baiana (fish stew); mango/papaya cream

Mini chefs is designed to give your child a firm foundation that will provide them with the skills and knowledge they need to grow into competent and confident cooks. It is also lots of FUN and they will bring home the results of the session to share with the family.

Each class will have a different 'theme' so that, if they attend on a regular basis, they will be cooking different dishes but developing and re-enforcing skills in a progressive way. During these two hours they will busy making 'real' food from scratch (as opposed to decorating cupcakes!)

Vaughan's Cookery School is well known for its naturally balanced approach and this will be present in both the teaching and the ingredients, helping to develop a deeper understanding of the principles of healthy eating, as well as tip top culinary skills.

Catherine Maxwell is a qualified and experienced chef and teacher (DBS checked) who is used to managing a group in a practical cooking situation and will bring out the best in your child.

Aprons, equipment and ingredients will all be provided so there is nothing to bring except for safe, non-slip footwear and a plastic containers to take the food home.

Young Chefs - Brazil | Jan 30th | £30

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

Brazil:Pão de queijo (cheese bread);Moqueca Baiana (fish stew); mango/papaya cream

Young 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.

Chocolate! | Jan 31st | £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!

Lebanese ... and more! | Feb 5th | £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

Professional Cookery Courses

View all Vaughan's Professional Cookery Courses

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

Basic Bread | Feb 6th | £55

Saturday 2.30am - 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

Knife Skills | Feb 10th | £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

Steak Night | Feb 26th | £60

Friday 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 - Poland | Feb 27th | £30

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

Poland: Pierogi (stuffed dumplings); Naleśniki z serem (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.

Young Chefs - Poland | Feb 27th | £30

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

Poland: Pierogi (stuffed dumplings);Naleśniki z serem (sweet cheese & fruit crepe)

Southern Indian Thali | Feb 28th | £100 NEW

Sunday 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.

It is meat-free and the Goan Prawn Curry can easily be made with sweet potato instead.

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

Basic Bread | Mar 11th | £55

Thursday 7pm - 9.30pm | Led By Judy Dain

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

Indian Street Food | Mar 12th | £60

Friday 7.00pm - 9.30pm | Led by Peter Vaughan

"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

A Taste of Italy | Mar 13th | £60

Saturday 10.30am- 1pm | Led by Tom Dodd

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

Speedy Meals | Mar 10th | £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

Spanish Tapas | Mar 18th | £60

Thursday 7- 9.30pm | Led by Tom Dodd

"Fantastic - learned lots and laughed a lot! Thank you." Simon Childe

Sourdough Special | Mar 20th | £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

Pasta with Peter | Mar 24th | £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

Knife Skills | Mar 26th | £45

Friday 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 - Spain | Mar 27th | £30

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

Spain: Paella; Creme Catalan

Young Chefs - Spain | Mar 27th | £30

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

Spain: Paella; Creme Catalan

Chocolate! | Mar 28th | £50

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

Steak Plus | Mar 31st | £60

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Cooking with Confidence | Apr 17th | £60

Saturday: 10.30am - 1pm | Led By Jayne Annan

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

Mini Chefs - Morocco | Apr 24th | £30

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

Morocco: Meatballs; Roasted Couscous; M'hancha pastries

Young Chefs - Morocco | Apr 24th | £30

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

Morocco: Meatballs; Roasted Couscous; M'hancha pastries

Lebanese ... and more! | Apr 30th | £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

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.

Mini Chefs - USA | May 29th | £30

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

USA: Buffalo chicken wings; Waldorf salad; American pancakes

Young Chefs - USA | May 29th | £30

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

USA: Buffalo chicken wings; Waldorf salad; American pancakes

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

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

Wednesday: 7pm - 9.30pm | Led By Jayne Annan

Saturday 10.30am - 1pm | Led by Peter Vaughan

Saturday 2.30pm - 5pm | Led by Peter Vaughan

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on 26th Feb or on Steak Plus 29th Jan

Thursday 7.00pm- 9.30pm | Led by Peter Vaughan

Saturday 11.00am-3.00pm | Led by Dave Buxton

Friday 7- 9.30pm | Led by Tom Dodd

Tuesday 7.00pm - 9.30pm | Led by Peter Vaughan

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry - FULLY BOOKED. Spaces available on 19th Jan and 12th Mar

Thursday 7pm- 9.30pm | Led by Tom Dodd

Saturday 10.30am - 1pm | Led by Jayne Annan

Sorry FULLY BOOKED. Places available 10th Mar

Wednesday: 7pm - 9.30pm | Led By Jayne Annan

Friday 7.00pm- 9.30pm | Led by Peter Vaughan

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

Sorry but FULLY BOOKED. Spaces available 27th Feb

Brazil: Pão de queijo (cheese bread); Moqueca Baiana (fish stew); mango/papaya cream

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

Brazil:Pão de queijo (cheese bread);Moqueca Baiana (fish stew); mango/papaya cream

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

Friday 7.00pm - 10.30pm | Led by Wafaa Powell

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

Saturday 2.30am - 5pm | Led By Judy Dain

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

Friday 7.00pm- 9.30pm | Led by Peter Vaughan

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

Poland: Pierogi (stuffed dumplings); Naleśniki z serem (sweet cheese & fruit crepe)

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

Poland: Pierogi (stuffed dumplings);Naleśniki z serem (sweet cheese & fruit crepe)

Sunday 11am - 4pm | Led by Peter Vaughan

Thursday 7pm - 9.30pm | Led By Judy Dain

Friday 7.00pm - 9.30pm | Led by Peter Vaughan

Saturday 10.30am- 1pm | Led by Tom Dodd

Wednesday 7 - 9.30pm | Led by Jayne Annan

Thursday 7- 9.30pm | Led by Tom Dodd

Saturday 11.00am-3.00pm | Led by Dave Buxton

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

Friday 7pm - 9.30pm | Led by Peter Vaughan

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

Spain: Paella; Creme Catalan

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

Spain: Paella; Creme Catalan

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

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Saturday: 10.30am - 1pm | Led By Jayne Annan

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

Morocco: Meatballs; Roasted Couscous; M'hancha pastries

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

Morocco: Meatballs; Roasted Couscous; M'hancha pastries

Friday 7.00pm - 10.30pm | Led by Wafaa Powell

Saturday 10.30am - 1pm | Led by Kim Steevens

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

USA: Buffalo chicken wings; Waldorf salad; American pancakes

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

USA: Buffalo chicken wings; Waldorf salad; American pancakes

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