Cookery Courses in Devizes, Wiltshire

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Classic French - Summer | Aug 23rd | £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.

Young Chefs - France| Aug 29th |£30

Saturday 10.30am - 12.30pm 11-16 years| Led by Peter Vaughan

By popular demand, Peter Vaughan will be offering a morning session on this date cooking some three French dishes that are some of his favourites. Book early as places are limited.

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.

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 | FULL

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

Sorry FULLY BOOKED. Places available on 22nd Nov

Middle Eastern Mezze | Sept 8th | £60

Tuesday 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.

Professional Cookery Courses

View all Vaughan's Professional Cookery Courses

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

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 qualified 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

Chocolate! | Sept 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 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!

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.

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

Fish & Seafood | Sept 20th | £60

Sunday 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 dishes along the way.

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

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 | FULL

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry but FULLY BOOKED. Other dates available: 25th Sept x 3 places; 4th Nov 4 x places

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

Young Chefs - Harvest | Sept 26th | £30

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

Harvest: Root Vegetable Curry; Perfect Rice; Tarte Tatin

A Taste of Italy | Sept 30th | £60

Wednesday 7pm- 9.30pm | Led by Jonathan Williams

Jonathan Williams, Executive Head Chef of Bath Racecourse, is a highly qualified 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

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

A Taste of Thai | Oct 7th | £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

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."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

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

Steak Plus! | Oct 21st | £60

Wednesday 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.

Mexican Chef's Table | Oct 30th | £50

Friday 7pm - 10pm | Led by Peter Vaughan

‘ Dia de Muertos’, is one of the biggest festive events in the Mexican calendar. A time to honour the ancestors, which involves feasting and partying for three days. The Day of the Dead featured in the opening sequence of James Bond 'Spectre' although, apparently it was a Brazilian festival originally. However, the scene was shot in Mexico City and has attracted so many tourists, it is now a regular feature. We know that it is a day early, but we're always keen to get ahead, particularly when celebrating!

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

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!

Indian Street Food | Nov 4th | £60

Wednesday 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

Lebanese - and more! | Nov 6th | £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

A Taste of Italy | Nov 7th | £60

Saturday 10.30am- 1pm | Led by Jonathan Williams

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

Moroccan Kitchen | Nov 11th | £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

Spanish Tapas | Nov 12th | £60

Thursday 7- 9.30pm | Led by Tom Dodd

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

Speedy Meals | Nov 14th | £60

Saturday 10.30am - 1pm | Led by Jayne Annan

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

Pickles & Ferments | Nov 18th | £60

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Autumn is a time to be pickling, fermenting to stock up for the Festive season and the inevitable chilly Winter. Nowadays, pickled and fermented food is on almost every Michelin Star menu and every episode of MasterChef or Professional MasterChef. They are old culinary techniques that have gone through a rebirth and are extremely popular and fashionable at the moment.

Vegan Variety | Nov 19th | £60

Thursday 7pm - 9.30pm | Led By Tom Dodd

Basic Bread | Nov 21st | £55

Saturday 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

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 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.

Mini Chefs - Christmas | Nov 28th | £30

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

Christmas: Brie & Cranberry Triangles; Spiced Nuts; Festive biscuits; Chocolate Yule Log

Young Chefs - Christmas | Nov 28th| £30

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

Christmas: Cranberry & Brie Triangles; Spiced Nuts; Festive biscuits; Chocolate Yule Log

Vegan Get Ahead for Christmas | Dec 2nd | £60

Wed 7.00pm - 9.30pm | Led by Peter Vaughan and Jayne Annan

More and more people are switching 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.

Festive Knife Skills | Dec 3rd | £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. This festive version of Peter's popular Knife Skills class will include chef's tips on carving a turkey.

Very interesting, very useful. I found Peter's sharpening technique particularly helpful. Terry

Fish & Seafood | Dec 5th | £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

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.

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 10.30am - 3.30pm | Led by Peter Vaughan

Saturday 10.30am - 12.30pm 11-16 years| Led by Peter Vaughan

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

Sorry FULLY BOOKED. Places available on 22nd Nov

Tuesday 7.00pm to 9.30pm | Led by Peter Vaughan

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

Wednesday 7.00pm - 9.30pm | Led by Jayne Annan

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

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

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Thursday 7.00pm- 9.30pm | Led by Peter Vaughan

Saturday 10.30am - 1pm | Led By Judy Dain

Sunday 10.30am - 1pm | Led by Kim Steevens

Wednesday 7pm - 9.30pm | Led by Peter Vaughan

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Sorry but FULLY BOOKED. Other dates available: 25th Sept x 3 places; 4th Nov 4 x places

Friday 7.00pm - 9.30pm | Led by Peter Vaughan

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

Harvest: Root Vegetable Curry; Tarte Tatin

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

Harvest: Root Vegetable Curry; Perfect Rice; Tarte Tatin

Wednesday 7pm- 9.30pm | Led by Jonathan Williams

Thursday 7- 9.30pm | Led by Tom Dodd

Saturday 11.00am-4.00pm | Led by Dave Buxton

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Thursday 7pm - 9.30pm | Led By Tom Dodd

Wednesday 7 - 9.30pm | Led by Jayne Annan

Thursday 7pm - 9.30pm | Led By Judy Dain

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Friday 7pm - 10pm | Led by Peter Vaughan

Saturday 6-10 years| Led by Catherine Maxwell

Halloween: Garlic Eyeballs with Slimy Dip; Ghostly Fancies

Saturday 2pm-4pm | Led by Catherine Maxwell

Halloween: Scary Soup with Garlic Eyeballs; Ghostly Fancies

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Friday 7.00pm - 10.30pm | Led by Wafaa Powell

Saturday 10.30am- 1pm | Led by Jonathan Williams

Wednesday 7.00pm- 9.30pm | Led by Peter Vaughan

Thursday 7- 9.30pm | Led by Tom Dodd

Saturday 10.30am - 1pm | Led by Jayne Annan

Wednesday 7.00pm - 9.30pm | Led by Peter Vaughan

Thursday 7pm - 9.30pm | Led By Tom Dodd

Saturday 10.30am - 1pm | Led By Judy Dain

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

Wed 7.00pm - 9.30pm | Led by Jayne Annan

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

Christmas: Brie & Cranberry Triangles; Spiced Nuts; Festive biscuits; Chocolate Yule Log

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

Christmas: Cranberry & Brie Triangles; Spiced Nuts; Festive biscuits; Chocolate Yule Log

Wed 7.00pm - 9.30pm | Led by Peter Vaughan and Jayne Annan

Thursday 7.00pm - 9.30pm | Led by Peter Vaughan

Saturday 10.30am - 1pm | Led by Kim Steevens

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

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