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Pasta with Peter | Jan 26th | £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 one.
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
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
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
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 | FULL
Sunday 10.30am - 1pm | Led by Paul Suter
Sorry FULLY BOOKED. New date coming soon - watch this space
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
Sorry FULLY BOOKED. Spaces available on Spanish Tapas 5th May or A Day in Spain 12th Feb
Indian Street Food | Mar 16th | FULL
Wednesday 7.00pm - 9.30pm | Led by Peter Vaugha
Sorry FULLY BOOKED. Spaces available 4th May
Basic Bread | Mar 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
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
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! | Mar 27th PM | £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 chocolate making course was incredible... best day out for my daughter and I. We're enjoying all the things we learned. Kerri
Professional Cookery Courses
View all Vaughan's professional cookery courses
Professional Kitchen Essentials Level 2 Culinary Skills Award.
validated by CTH
A Taste of Italy | Apr 2nd | £60
Saturday 10.30am - 1pm | 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
Cheese-making at Home | 3rd Apr | £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.
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
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
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
Indian Street Food | May 4th | £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
Spanish Tapas | May 5th | £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 | 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
Fermented Foods - 1 | May 8th AM | £60
Sunday 10.30am - 1pm | Led by Johanna Elliot
Johanna Elliot 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.
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 Elliot 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
Sunday 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
BBQ & Smoking| May 15th PM| £60
Sunday 2.30am - 5pm | 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 - 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
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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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