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Professional Kitchen Essentials Level 2 Culinary Skills Award.A Lebanese Experience | Sept 2nd |£75
Friday 7.00pm - 10.30pm | Organised by Wafaa Powell
Celebrate the autumn using the best of seasonal vegetables: Fattouch, Koussa blaban, Maaloubeh. All dietary requirements catered for.
Wafaa is organising and running these sessions herself so please book using this link https://www.dancingflavours.co.uk/cookery-classes.
Indian Street Food | Sept 14th | £65
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
A Taste of Italy | Sept 15th | £65
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
Basic Bread | Sept 17th | FULL
Saturday 10.30am - 1pm | Led By Judy Dain
Sorry FULLY BOOKED. Places available on 19th Nov
Chocolate Experience | Sept 18th AM | £55
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
Soft-centred Chocolates | Sept 18th PM | £55
Sunday 2pm - 4.30pm | Led By Allan Davison-Collier
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 handling white chococlate and making soft-centred creations that look really professional.
Moroccan Kitchen | Sept 21st | £65
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
Thai Classics | Sept 22nd | FULL
Thursday 7.00pm - 9.30pm | Led by Peter Vaughan
Sorry FULLY BOOKED. Spaces available Dec 7th
Mini Chefs - Harvest | Sept 24th | £35
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Butternut Squash Gnocci with Tomato Sauce; Apple Cake
Young Chefs - Harvest | Sept 24th | £35
Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell
Butternut Squash Gnocci with Tomato Sauce and Parmesan Crisps; Apple Cake
Plant-based Alternatives | Oct 6th | £65
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
A Day in Spain | Oct 8th | £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
Fermented Foods | Oct 9th AM | £65
Sunday 10.30am - 1pm | Led by Johanna Elliot
Johanna Elliot is a holistic well-being resilience coach and trainer. She has been a 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 cure all health conditions but, it is undeniable that regularly including fermented foods into a healthy balanced diet will enhance our all-important microbiome and help strengthen our immune system. There is no compromise on taste with fermented foods that are so good for you - in fact, they are so delicious and tasty, they enhance our eating experience.
Had a brilliant day - thank you. Caroline
Pasta with Peter | Oct 12th | £65
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
Sourdough Special | Oct 15th | £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 | Oct 20th | £65
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
Knife Skills | Oct 22nd | £50
Saturday 10.30pm - 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.
Very interesting, very useful. I found Peter's sharpening technique particularly helpful. Terry
Mini Chefs - Halloween | Oct 29th | £35
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Cheesy Potato Spiders; Pumpkin Pie
Young Chefs - Halloween | Oct 29th | £35
Saturday 2pm- 4pm 11 - 16 years| Led by Catherine Maxwell
Cheesy Potato Spiders; Pumpkin Pie; Halloween Punch
Gluten Free Bread and Pastry | Oct 30th | £65
Sunday 10.30pm - 1pm | Led by Judy Dain
Gluten free bread is really difficult to get right because the missing ingredient (gluten) is so important to the finished texture. Gluten free pastry is often a problem because you have to forget all that you learned about making pastry with a gluten- based flour - and do the opposite! We get to grips with making these items at home quickly, easily with excellent results. Lots of tips and techniques will be shared, not only by the tutor, but also by the other members of the group. You will come away inspired.
Fun, friendly and very informative. Delicious results. Gluten free pastry is no longer a mystery. Caroline
Gluten Free Afternoon Tea | Oct 30th | £65
Sunday 2.30pm - 5pm | Led by Linda Sankey
Having developed a reaction to gluten in her adult life, Linda Sankey set about learning how to create delicious gluten free alternatives to the favourites that she had previously enjoyed baking. Nowadays there are free-from products readily available in supermarkets but they are highly processed, expensive and just don't taste as good as homemade. This session will give you some fail-safe recipes but, more importantly, help you understand more about how to bake successfully without gluten.
Fantastic - informative and delicious.Gluten free just become so much more exciting! Shaun
A Taste of Italy | Nov 5th | £65
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
Pasta with Peter | Nov 5th | £65
Saturday 2.30pm - 5pm | 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
Steak Night | Nov 9th | £65
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.
Southern Indian Thali | Nov 12th | £120
Saturday 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.
The menu is meat-free apart from the Goan Prawn Curry which can easily be made with sweet potato instead of prawns.
"Peter’s brilliant imaginative, informative, inspiring cooking and teaching is exceptional." Rich Stone
Vegan Variety | Nov 17th | £65
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.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. We have always made many of our classes suitable for vegetarians and vegans and know that it is very important to address what and how we eat seriously. This is an ideal session 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
Basic Bread | Nov 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
Mini Chefs - Christmas | Nov 26th | £35
Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell
Stollen; Mini Christmas Puddings
Some traditional Christmas favourites that can be made again at home as presents for friends and family. This session will provide a firm foundation in the principles of making an enriched dough for the stollen and then the magic of home-made Christmas puddings with the added bonus that your can make a wish as you stir! As well as learning opportunities, our sessions are also lots of FUN and you willget to taste the results of their efforts.
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.
Each session will have a different 'theme' so that, if they attend on a regular basis, they will be cooking new dishes each time but developing and re-enforcing skills in a progressive way. During the two hours of Saturday Cooking Club 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 well qualified chef and experienced teacher (DBS checked) who is used to managing a group of children 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.
Please check your Junk mail folder for a letter of confirmation, if you haven't heard from us within 48 hours. Alternatively, email school@vaughanskitchen.co.uk and then we can send a direct reply.
Young Chefs - Christmas | Nov 26th | £35
Saturday 2pm-4pm 11-16 years| Led by Catherine Maxwell
Cranberry & Brie Filo Parcels; Stollen; Mini Christmas Pudding
Cheese-making at Home | Nov 27th | £100
Sunday 11.00am-3.00pm | Led by Louise Talbot
How about stunning your friends and family by giving them some home-made cheese as a Christmas guft? 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.
Middle Eastern Mezza | Dec 3rd | £65
Saturday 10.30am to 1pm | Led by Peter Vaughan
Peter has always been fascinated by the clever use of spices in this cuisine since working with an Iranian chef as an apprentice. He learnt some of the secrets of Middle Eastern dishes and these proved to be a great success when he had his restaurant, The Bistro, Devizes. Although the traditional recipes inspired him, as always, 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.
Such interesting tastes and flavours. Maggie and John
Get Ahead for Christmas | Dec 3rd| £65
Saturday 2.30am - 5pm | Led by Catherine Maxwell
This exciting new class does exactly what it says in the title! It helps you with preparation for what is always a busy period, 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.
Thai Classics | Dec 7th | £65
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
Festive Knife Skills | Dec 8th | £50
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.
Spanish Tapas | Dec 10th | £65
Saturday 10.30am - 1pm| 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
Chocolate Experience | Dec 18th AM | £55
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
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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