Cookery Courses in Devizes, Wiltshire

Syrian Staples | Jan 29th | £25

Wednesday 10.30am - 12.30pm | Led By Kamar Alkasem

There is a growing trend towards Middle Eastern food - it is tasty, healthy and brings a range of flavours that are exciting and interesting. Here in Wiltshire we have a community of Syrians who have made the county their home and are integrating into British society. Kamar fled from Homs over 3 years ago and now is well settled. She is an amazing, creative cook who completed our Professional Kitchen Essentials course in March 2018 and now caters for private events and dinner parties.

Moroccan Kitchen | Jan 30th | £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.

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 6th | FULL

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on Sat 7th Mar or Tues 19th May

Seafood - Asian Style | Feb 8th | £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

Professional Cookery Courses

View all Vaughan's Professional Cookery Courses

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

Steak Night! | Feb 12th | £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.

Valentine's | Feb 14th | FULL

Friday 7.00pm - 10.00pm | Led by Peter Vaughan

Sorry FULLY BOOKED.

Sourdough Special | Feb 15th | £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.

Spanish Tapas | Feb 22nd | FULL

Saturday 10.30am- 1pm | Led by Tom Dodd

Sorry FULLY BOOKED. Still places available on Spanish Chef's Table 28th Feb

Middle Eastern Mezze | Feb 26th | £60

Wednesday 7.00pm to 9.30pm | Led by Peter Vaughan

In this session Peter will reveal the secrets of some of the Middle Eastern dishes that have proved to be a great success when he had his restaurant, The Bistro, Devizes. Inspired by traditional Middle Eastern recipes, he has given these classics his own 'twist' and produced some popular and delicious items, all of which you can re-create at home quite easily

Basic Bread | Feb 27th | FULL

Thursday 7 - 9.30pm | Led By Judy Dain

Sorry but FULLY BOOKED. Places available on Mar 21st

Spanish Chef's Table | Feb 28th | £50

Friday 7pm - 10pm | Led by Tom Dodd

Madrid

The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain that have been developed, in part, by mass migration to the capital city, which started during the reign of King Felipe II. As the city grew, it incorporated the culinary traditions of the municipalities it absorbed into the area now known as the Community of Madrid. Tom Dodd, Vaughan's Kitchen Head Chef (Events). is passionate about Spanish cuisine and teaches all the Spanish cookery sessions at Vaughan’s Cookery School .

Mini Chefs - Japan | Feb 29th | £30

Saturday 10.30am-12.30pm 6-10 years| Led by Peter Vaughan

Japan: Sushi; Tofu Cheesecake

This year we will be exploring a range of global cuisines that will stretch the children both in their culinary skills and their palates. Sushi rolling is great fun and making your own has the advantage that you can put things you like inside. Everyone loves a cheesecake and this one uses tofu - a great source of protein.

Young Chefs - Japan | Feb 29th | £30

Saturday 2pm - 4pm 11-16 years| Led by Peter Vaughan

Japan: Sushi; Tofu Cheesecake

This year we will be exploring a range of global cuisines that will stretch the children both in their culinary skills and their palates. Sushi rolling is great fun and making your own has the advantage that you can put things you like inside. This older group will make a variety of different sushi. Everyone loves a cheesecake and this one uses tofu - a great source of protein.

Pasta with Peter | Mar 4th | £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 | Mar 5th | FULL

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on Thurs 30th April

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

Knife Skills | Mar 7th | £45

Saturday 10.30am - 1pm | 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

A Taste of Italy | Mar 14th | £60

Saturday 10.30am- 1pm | Led by Jonathan Williams

Jonathan Williams, Executive Head Chef of Bath Racecourse, is a highly qualifed and experienced chef who is passionate about Italian food. He has travelled extensively in the country, picking up tips and recipes along the way. 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 Jonathan brings his imaginative and creative flair. He finds the contrast in regionality fascinating. From Venice to Tuscany, the Amalfi coast, Sorrento, Naples, Rome etc, each area has their own signature dishes.

"Jon was fabulous, really enjoyed his class - great value for money. Bring loads of tupperware!" G Mowatt

Syrian Staples | Mar 18th | £25

Wednesday 10.30am - 12.30pm | Led By Kamar Alkasem

Seafood - Asian Style | Mar 21st | £60

Saturday 10.30am - 1pm | Led by Kim Steevens

"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell

Basic Bread | March 21st | £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

Mini Chefs - Brazil | Mar 28th | £30

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

Brazil: Pal de queue (cheese bread); Mosque a baiina (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.

Young Chefs - Brazil | Mar 28th | £30

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

Brazil: Mosque a baiina (fish stew); pal de queue (cheese bread); Salpicao (salad); Payapaya/mango cream

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.

Norwegian Baking | Mar 29th | £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!!

Vegan Variety | Apr 1st | £60

Wednesday 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

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

Pasta with Peter | Apr 23rd | FULL

Thursday 7pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on Wed 4th Mar or Wed 9th Sept

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

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.

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)

Chocolate! | Apr 26th | £50

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

We are delighted and honoured to have an accomplished patissier and chocolatier to help us understand more about chocolate. Led by Allan Davison-Collier, former Head Pastry Chef at The Ritz, now Lead Assessor for Hospitality at Brockenhurst College in the New Forest, this session is a true chocolate lovers delight. 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!

Steak Night! | Apr 28th | £60

Tuesday 7.00pm- 9.30pm | Led by Peter Vaughan

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

Indian Street Food | Apr 30th | £60

Thursday 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

Mexican Chef's Table | May 1st | £50

Friday 7pm - 10pm | Led by Peter Vaughan

Mexican Feast

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 gets out onto the streetswith parades and deminstrations to show worker solidarity. Naturally this will cuminate 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

Sourdough Special | May 2nd | £100

Saturday 11.00am-4.00pm | Led by Dave Buxton

Dave Buxton has been successfully making sourdough bread in his domestic kitchen on a weekly basis for over 10 years. We are delighted that he has agreed to share what he has learnt with you..

BBQ & Smoking | May 9th| £60

Saturday 10.30am - 1pm | Led by Kim Steevens

Kiwis and Ozzies 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.

Basic Bread | May 13th | £55

Wednesday 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

Knife Skills | May 19th | £45

Tuesday 7.00pm - 9.30pm | Led by Peter Vaughan

Mini Chefs - Spain | May 30th | £30

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

Spain: Paella; Creme Catalan

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

Chocolate! | Jun 7th | £50

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

We are delighted and honoured to have an accomplished patissier and chocolatier to help us understand more about chocolate. Led by Allan Davison-Collier, former Head Pastry Chef at The Ritz, now Lead Assessor for Hospitality at Brockenhurst College in the New Fores, this session is a true chocolate lovers delight. 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!

Speedy Meals | Jun 13th | £60

Saturday 10.30am - 1pm | Led by Jayne Annan

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

Basic Bread | June 21st | £55

Sunday 10.30am - 1pm | Led By Judy Dain

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

Pasta with Peter | Sept 9th | £60

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

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

Wednesday 10.30am - 12.30pm | Led By Kamar Alkasem

Thursday 7.00pm- 9.30pm | Led by Peter Vaughan

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on Sat 7th Mar or Tues 19th May

Saturday 10.30am - 1pm | Led by Kim Steevens

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

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Friday 7.00pm - 10.00pm | Led by Peter Vaughan

Sorry FULLY BOOKED.

Saturday 11.00am-4.00pm | Led by Dave Buxton

Saturday 10.30am- 1pm | Led by Tom Dodd

Sorry FULLY BOOKED. Still places available on Spanish Chef's Table 28th Feb

Wednesday 7.00pm to 9.30pm | Led by Peter Vaughan

Thursday 7 - 9.30pm | Led By Judy Dain

Sorry but FULLY BOOKED. Places available on Mar 21st

Friday 7pm - 10pm | Led by Tom Dodd

Madrid

Saturday 10.30am-12.30pm 6-10 years| Led by Peter Vaughan

Japan: Sushi; Tofu Cheesecake

Saturday 2pm - 4pm 11-16 years| Led by Peter Vaughan

Japan: Sushi; Tofu Cheesecake

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on Thurs 30th April

Saturday 10.30am - 1pm | Led by Peter Vaughan

Saturday 10.30am- 1pm | Led by Jonathan Williams

Wednesday 10.30am - 12.30pm | Led By Kamar Alkasem

Saturday 10.30am - 1pm | Led by Kim Steevens

Saturday 2.30pm - 5pm | Led By Judy Dain

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

Brazil: Pal de queue (cheese bread); Mosque a baiina (fish stew); mango/papaya cream

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

Brazil: Mosque a baiina (fish stew); pal de queue (cheese bread); Salpicao (salad); Payapaya/mango cream

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

Wednesday 7pm - 9.30pm | Led By Tom Dodd

Tuesday 7- 9.30pm | Led by Tom Dodd

Thursday 7pm - 9.30pm | Led by Peter Vaughan

Sorry FULLY BOOKED. Places available on Wed 4th Mar or Wed 9th Sept

Friday 7.00pm - 10.30pm | Led by Wafaa Powell

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)

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)

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

Tuesday 7.00pm- 9.30pm | Led by Peter Vaughan

Wednesday 7 - 9.30pm | Led by Jayne Annan

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Friday 7pm - 10pm | Led by Peter Vaughan

Mexican Feast

Saturday 11.00am-4.00pm | Led by Dave Buxton

Saturday 10.30am - 1pm | Led by Kim Steevens

Wednesday 7pm - 9.30pm | Led By Judy Dain

Tuesday 7.00pm - 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; Coco Malaquena (Spanish version of pizza); Creme Catalan

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

Saturday 10.30am - 1pm | Led by Jayne Annan

Sunday 10.30am - 1pm | Led By Judy Dain

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

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