Would you believe that using leftovers and food waste is the latest trend amongst fine dining restaurants. Now let's get this straight, they're not scraping up food that has been left on the plate, but they are using up food that is cheap, seasonal and plentiful. Here in Wiltshire there are boxes of windfall apples left out with a sign saying 'Help Yourself' so why not throw a few in your bag and give this tasty recipe a go.
Current Cookery Courses
It's Spring again! Best time for foraging wild garlic. Our Cookery School Technician, Philippa, picked some when taking Eddie the dog for a walk. She's created these tasty savoury biscuits that are quick and easy to make. They go with most of your favourite toppings but are particulary good with cheese - Brie, camembert, cream cheese or a good cheddar and a perfect topping for any of those would be a slice of apple. For something a bit different, try cottage cheese topped with some coarsely chopped walnuts and a drizzle of good honey.
Can’t get to the shops and you need a tasty sauce to liven up some vegetables? Try this quick and easy version of satay sauce. Can be used to top stir-fry vegetables and contributes the protein element of your meal or can be used to accompany skewered chicken or beef cooked on the barbecue - we have the weather for it!
The latest 'run' on items in the supermarkets during the pandemic seems to be eggs, so we thought that we should share this great recipe that Vaughan's Kitchen uses to make chocolate cake for their events, if they know that there are going to be vegans or people with an egg allergy attending. It make a light and moist chocolate sponge.
We're great believers in straight forward recipes that you can rely on to deliver tasty, delicious cakes time and time again. Try our fabulous, reliable recipe for a chocolate cake you can guarantee will be a crowd pleaser. Easy to make, stays moist, light in texture and oh so easy to eat...
Easy to make and real crowd pleasers, this recipe was originally developed by Jayne Annan, Course Co-ordinator, and has become a firm favourite in Vaughan's Cookery School. You are likely to be offered them (or a variation|) with your coffee when you arrive for a class. The basic recipe is easily adapted. Think of what you like in your cookies and replace the apricots and raisins with whatever you makes you smile (or you have in the cupboard!)
We spell it 'houmous', others use 'hummus' but apparently there's no agreement on the correct way, as it is difficult to convert Arabic exactly into English spelling conventions. There is no need to buy it, as it is cheaper and more deliciousr to 'rustle up' yourself. Not only is it good to eat but also high in nutrition, as welll as tastiness. It takes you less time to make this than it would take you to go to the supermarket and buy a pot that won't be half as nice - and more expensive!
Going vegan has become the biggest the food trend in a long time. Many people are eating far more plant based foods. It makes sense - kinder for your body, the planet and, of course, the animals! It doesn't have to be boring and you can still have those 'naughty but nice' treats from time to time so make these great meringues from the liquid you usually throw down the drain when using a tin of chickpeas.
Rilette is just the French name for a coarse pate and in this version avocado meets tarragon to produce a refreshing and delicious dish. It makes a fabulous starter teamed with tomato dressing (recipe elsewhere) and topped with some smoked salmon or vegetable crisps and served with crusty bread or crackers.
One of the most historic and famous salads of France. Celeriac is a very under-rated and nutritious vegetable and grows very well in Wiltshire . It has a celery taste but also a satisfying starchiness. This salad needs a punch from the mustard and lemon to make the taste of celeriac shine, but don’t over-power it
A quick and easy dish that makes a great topping for a jacket potato, toast (or bruschetta, if you want to be posh!). Top both with a blob of pain yoghurt or creme fraiche. For a tasty mushroom pate, add a tablespoon of cream cheese, mix well and pack into ramekins. Chill in the fridge where it shoud keep for up to 5 days There are a number of secrets to making this tasty: don't boil the onions when cooking them; be generous with your tarragon but chop it fine if fresh; season it, taste and adjust if necessary.
This soup is simple, quick and delicious. Made from ingredients that you are likely to have in the house already, it takes less than 15 mins to prepare from start to finish – far less time than it takes to go to the supermarket, get a tin or carton of soup, go to the checkout to pay for it and then go home. Not only do you save time but also it is cheaper than the ready-made version, more nutritious plus you know exactly what has gone into it. You do need a stick blender but these are very cheap to buy and are extremely useful in the kitchen.
What a great way to celebrate our wonderful summer fruit - make it into our favourite pud, good old English Crumble! 120 Year 2s (6 & 7 year olds) in Henry Maynard Infant School, in Walthamstow all made one of these to take home, in a classroom, 30 at a time, no scales. So there's no excuse not to get crumbling in your kitchen...
There's no guarantee that this is the secret spice mix that Wafaa Powell uses for her Lebanese food @ Vaughan's Cookery School but it is a blend we have tried, as a result of meeting her and enjoying her dishes. You can vary the combinations of spices to suit your palate.
This makes quite a lot of dressing but it will kepp in the fridge for four or five days. It is very versatile and can be used as a salad dressing, drizzled over fish or chicken or as an accompaniment for avocado rilette. It will cheer up left over cooked pasta and, with the addition of chopped raw vegatables, makes a delicious lunch dish to take to work.
Random blokes playing random tunes. A 4-piece covers band based in Wiltshire.
The band is made up of Danny (the singer), a random guitarist, bass player and drummer. Playing together since the beginning of 2014 and based in Swindon, Highworth, Wootton Bassett and Devizes we’re available to play over 2 hours of pop/rock covers at your pub or party anywhere in Wiltshire. Contact us now to discuss your requirements at www.dannyandtherandoms.com or send us a message on our Facebook page.
Walter Rose is a family owned business established in the 18 th century and supplier of quality meat to many of the best Michelin star chefs in the country. Walter Rose help us with providing amazing heritage breeds including Wiltshire Horn grass fed lamb, Hereford/Angus for beef and the best Wiltshire pork possible - sourced locally in Bishops Cannings.
The most incredible selection of vintage china, tea pots, unique cups, saucers & cake tiers
One stop vintage : Denise and Ian have worked hard to gather the most incredible selection of vintage china, tea pots, unique cups, saucers & cake tiers . Their crockery and our food make a fabulous union.
Just outside the sleepy town of Hungerford, Berkshire, Doves Farm nestles in the heart of the Wessex Downs. We mill over 50 specialist & rare grains, produce gluten free pastas and cereals and have a dedicated gluten free bakery. Our products are free from hydrogenated fats, additives and are very much GM free.
Local Honey Products and Swarm Collection
The Wiltshire Beekeeper is a jolly Bee Keeper who spends his days travelling around the country looking after his bees, collecting swarms, giving talks and selling honey products. Fred's demonstrations are vibrant and interesting, and he offers full day beekeeping experiences.
He sells pollen, beeswax, candles, handcreams and many more items made from honey from his hives on Salisbury plain.
The Sanderson family is the 4th generation of farmers at Stainswick Farm located on the Oxfordshire/Wiltshire border.
Cold Pressed Rape See Oil We’re passionate about providing our customers with a local, healthy, natural and fully traceable product – the red tractor logo means that we can tell you which field the rapeseed oil in your bottle was grown in!
Building Bridges is a partnership of organisations, led by Community First, that has come together to deliver the Building Better Opportunities Programme across Swindon and Wiltshire.
Our Team have run cookery classes for over a decade, and the courses that we offer have evolved over time to give you the very best experience. New courses are coming on stream all the time, as our creative tutors entice you to explore and expand your culinary skills - whatever level you are at the moment.
Vaughan's Cookery School is approved as a Teaching Centre by the Confederation of Tourism and Hospitality.
We are the only CTH validated centre in Wiltshire and one of just seven in the UK.
Our Mini Chefs and Young chefs courses are 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. They are also lots of FUN and they will bring home the results of the session to share with the family.
What better way to boost morale than with a team building day at our professional kitchen or in a location to suit you? We create a wonderful experience where your staff and colleagues gain skills and go away motivated and inspired after cooking together with local, seasonal ingredients.
Vaughan's Cookery School is approved as a Teaching Centre by the Confederation of Tourism and Hospitality. We are the only CTH validated centre in Wiltshire and one of just seven delivering their culinary skills awards in the whole of the UK.
This CTH Award is an internationally recognised qualification and is taught by highly experienced trainers and chefs.
Mondays only: 9.30am-4pm
Level 2 Culinary Skills Award £1,850.00 (90 hours)
validated by Confederation of Tourism & Hospitality
This Jan - Mar course runs on Mondays only and is popular with those in work or education who can gain a day release or who work part-time and who are looking to enhance their culinary skills, start a new career in the food industry or gain a recognised culinary qualification.
Monday to Friday : 9.30am-4pm
Level 2 Culinary Skills Award £1,850.00 (90 hours)
validated by Confederation of Tourism & Hospitality
This August course runs Monday to Friday and is popular with those looking to really boost their kitchen confidence, experience all aspects of cooking, gain an internationally recognised award and learn from highly experienced chef tutors. It is also ideal if you are looking to go on a gap year, to work in a ski resort or holiday villa, or as a yacht chef or to start a new career in the catering and hospitality industry.
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.