Current Cookery Courses
Wednesday 7.00pm - 9.30pm | Led by Kim Steevens
Originally from New Zealand, Kim has grown up eating and cooking seafood. He has travelled the world, picking up techniques and flavours that compliment and enhance this wonderful ingredient.
"A superb session. Kim was fantastic, very informative and patient – the food was amazing!" M Russell
Tasty, nutritious and often very reasonable price-wise, this class will help you with how to:
- identify fresh fish
- the best way to fillet, prep then cook it to perfection
- Shellfish will also be covered and you will get to prep and cook tiger prawns and mussels
- learn the art of Japanese tempura
- make fresh, Pacific Rim inspired items that will enhance your dishes and go well with the delicate flavours.
- learn new techniques like 'en papillote' and bamboo steaming
There will be lots of chefs tips on how to present your efforts so that your final dish looks attractive and enticing.
The class will be a busy hands-on session with aprons, equipment and ingredients all provided.
You will finish the evening with to a light supper with wine.
This course is suitable for all skill levels. The group is small with a maximum of 10.
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.