Current Cookery Courses
Wednesday 7pm - 9.30pm | Led By Judy Dain & Peter Forrester
Many of our sessions can be made suitable for vegetarians and vegans, particuarly those led by Peter Vaughan and Judy Dain. However, we have had requests to run something specifically for this group or people who want interesting ideas for reducng their meat intake for ethical or health reasons. With long time vegetarian friend as consultant and co-tutor, Peter Forrester, this evening will offer you some quick, easy but delicious ideas for your everyday menus.
Full list of dishes yet to be confirmed but definitely on the menu:
- making the most of tofu
- tasty spinach pie - a classic
- signature dish that provide first class protein
- Mango and lime cake with coconut cream
- lots of tips and tricks
This class is hands-on and busy Ingredients, equipment and aprons all provided plus we do the washing up!
Whatever your skill level the small group size (maximum 10) enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.
Supper with wine will complete the experience and you will have plenty of goodies to take away with you.
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.