Current Cookery Courses
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
You will cover:
- correcting chopping position
- vegetable cuts
- professional cutting such as chiffonade
- how to carve
- other useful chef's tips such as making poivre mignonette, garlic puree etc.
There will be plenty of opportunity to ask all your knife-related questions.
The class is a busy hands-on session with aprons, equipment and ingredients provided. Although we will supply suitable knives for the evening, if you wish to bring your own, you are welcome to do so.
A light meal with wine will complete the session.
This course is suitable for all skill levels and is a small group to allow for individual attention.
It can be made suitable for vegetarians. Let us know when you book.
Please check your Junk mail if you haven't received a letter of confirmation within 48 hrs or send an email to firstname.lastname@example.org to which we can send a direct reply.
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.