Vaughan’s Kitchen ICSA Cookery School, Devizes, Wiltshire
A ‘naturally balanced’ philosophy is at the heart of this business where making the most of local, seasonal produce, using ingredients creatively and much as is possible plus being mindful of minimising waste is all part of the ethos that makes this cookery school so popular.
Led by the inspiring and flamboyant Chef Peter Vaughan, the teaching team are all qualified, experienced chefs and teachers who are passionate about food, believing that, as food is fuel for your body, it is important that, as well as looking and tasting good, it also does you good!
The high standards of teaching are accredited by ‘ICSA’ to Academy level.
An approved teaching centre for courses that lead to recognised qualifications, as well as an exciting choice of leisure classes for those who want to be inspired in their own kitchens. Corporate and bespoke sessions provide team building opportunities with edible outcomes.
Customers have a hands-on opportunity to get creative and enjoy learning skills and techniques that will help them produce appetising, nutritious and delicious dishes in our versatile teaching kitchen and share a sociable meal in the dining area.
How to Book
Booking a course at Vaughan’s Kitchen Cookery School is easy. Pay on-line using the ‘Add to Bag’ facility on the Vaughan’s Cookery School website or
Contact them direct, and mention your interest in ICSA, Here
Cookery Experience Gifts
Purchase a Cookery School Gift Voucher, redeemable at all ICSA member schools below.
The Vaughan’s teaching team is led by Peter Vaughan, a highly experienced and award-winning chef with over 30 years working in the catering industry. With an energetic and dynamic teaching style, learning from him is never boring. He is supported by a team who have all spent time working in the hospitality & catering industry and have also learnt the skills necessary to pass on their expertise to the customers.
Having trained with the elite of the culinary world, Peter went on to work in Michelin star restaurants in UK and abroad, set up and ran his own restaurant for 15 years and, subsequently, Vaughan’s Kitchen (event catering) 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’ approach to both cuisine and running a business.
The culinary style of both Vaughan’s Kitchen & Cookery school is creative, exciting and delicious, whether teaching or catering for a vast array of events. You can trust the team to listen to your requirements and come up with something really, really good. A Member of the Royal Society of Culinary Arts, Peter has also been a popular guest tutor at Leith’s School of Food and Wine in London for many years.
The leisure programme offers a wide range of sessions to choose from. World cuisine is always popular: Indian, Thai, Spanish, Italian, Moroccan, Mexican etc. plus there are experts who can teach cheese making, handling, chocolate, knife skills and many others skills. Monthly sessions are on offer for youngsters. A full list is on the website. The group size is small (maximum 10) so that those who are competent in the kitchen can be stretched, whilst those who are less confident can be supported.
Courses leading to a qualification validated by either CTH (Confederation of Tourism and Hospitality) or RSPH (Royal Society for Public Health) are run on a regular basis.
More courses being added regularly. Contact them direct for the most up to date range of cookery courses. Mention ICSA
Vaughan’s Kitchen Cookery School in Wiltshire, has been awarded a prestigious kite-mark of quality and accreditation with ‘Academy’ status from leading regulatory body, the Independent Cookery School Association (ICSA).
The school, headed up by inspiring chef Peter Vaughan, which runs a variety of culinary courses to train both novice cooks and aspiring culinaires in a broad range of skills and cuisines from day courses to Diploma’s.
ICSA accredited cookery schools undergo rigorous assessments to ensure consistent delivery of excellence in cookery skills and training, as well as other criteria such as adhering to strict standards of environmental sustainability and continued support for British farmers and seasonal produce.
Accreditation from a recognised industry body such as ICSA is also vital for aspiring chefs to be able to further their professional careers within the hospitality industry and other related culinary professions. Aspiring domestic chefs can also gain new transferrable skills to improve their culinary knowledge and applications in their home kitchens including knife skills, world food courses and nutritional understandings for both young and old.
James Day, Director of Operations at ICSA, said: “We’re thrilled to have awarded Vaughan’s Kitchen and team with the ICSA kite-mark and status accreditation. It’s a mark of trust and quality which gives people complete assurance that the cookery school is operating to the highest standards of training. Additionally due to their overall high scoring and focus on professional courses, they also achieved our prestigious ‘Academy’ status for professional teaching standards”
“As well as being sustainable, seasonable and regionally sourced where possible, all our ICSA accredited cookery schools aim to teach zero waste principles in foods and packaging, Vaughan kitchen a passionate supporters of this. Through ICSA, we aim to help shape Britain’s culinary landscape by championing chefs and schools who work to the highest standards, sharing professionally trained transferrable skills to a wider market of food consumers.”
Sign up to our ICSA Club to hear the latest news on Vaughan’s, offers and ICSA Membership. Sign up here
ICSA Academy Member Requirements
To hold ICSA Academy Member status, members must:
• Meet all ‘ICSA Accreditation’ requirements, and:
• Deliver training leading to an accredited qualification at any RQF* Level, or hold a formal training agreement with an institution delivering accredited qualifications, or:
• Be an ICSA Centre of Excellence delivering self-accredited qualifications who demonstrate active progression towards delivery of RQF* accredited qualifications.
• Demonstrate clarity and honesty in the way they market their professional courses in such a way as to not mislead prospective students.
• Be registered on the UKRLP
• Be registered as a data handler with the Information Commissioners Office.
• Keep student admission and attendance records.
• Have sufficient number of first-aid trained staff.
• If students are under 18 years old or there are vulnerable adults: Safeguarding policy, Enhanced DBS disclosure records for all staff, a nominated person with overall responsibility for student welfare.
ICSA Academy Cookery School Members are regularly assessed to ensure their ‘Consistence Excellence in Cookery Skills and Training’