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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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 within the Thai population when she was living there as an ex-pat resident.

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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 16 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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Wakako Guppy

Cookery School Tutor

Wakako is a Japanese-licensed chef and a native of Japan.

In 2009 she launched 'Project Roots' in Tokyo, a long term project aimed at teaching Japanese cooking and named in honour of her mother's home cooking inspiration. In a series of classes, Project Roots taught foreign and local residents how to preparea wide range of authentic Japanese dishes.

Japanese food isn't just about sushi.

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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 so we are delighted that she has joined forces with Margaret Bryant to deliver Saturday Cooking clubs for children and teenagers and we look forward to seeing far more of her in the future.. 

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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