Peter Vaughan

Events TeamCookery School

Company Director/Executive Chef

Having trained with the elite of the culinary world Peter went on to work in Michelin star restaurants in UK and abroad, before founding The Bistro and, subsequently, Vaughan's Kitchen and Vaughan's Cookery School.  He chose to leave the arena of fine dining to investigate more about food as fuel for the body, creating his 'naturally balanced' style of cuisine.

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Tom Dodd

Head Chef - Events Cookery School Tutor

Hard-working , enthusiastic and passionate about what he does, Tom not only has a wealth of experience to bring to Vaughan’s Kitchen & Cookery School, but also a great personality that helps contribute to an excellent team spirit. Wiltshire born and bred, just like Peter Vaughan, he has great respect for the produce that his home county produces and like to use local and seasonal ingredients as much as possible.

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Jayne Annan

Cookery School Co-ordinator

Having trained as a Home Economist and at Le Cordon Bleu, London, Jayne began her work and teaching journey at Leith's School of Food and Wine, also in London. Her love of baking gave her the opportunity to set up and manage a community bakery in Thailand which was designed to give meaningful employment to young women who might otherwise be at risk.

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Judy Dain

Cookery School Director

Following 25 years of teaching in Further Education, where she gained an understanding of how adults learn most effectively, her 22 years of experience in the catering industry has enabled her to develop her culinary skills so that they incorporate many ‘tricks of the trade’.

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Catherine Maxwell

Cookery School Tutor

Catherine shares our passion for helping people to make healthier food choices and for offering opportunites to make cooking fun. She delivered our very populr Mini Chefs and Young Chefs for children and teenagers that take place once a month. She also helps with Events when the heat is on during the wedding season. 

As a qualified chef and a teacher, she brings the perfect combination of experience to the learning environment at the Cookery School.

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