• Flavours School Of Cookery Slider - Kids Classes

    Kids Classes

  • Flavours School Of Cookery Slider - Hands on

    Hands on

  • Flavours School Of Cookery Slider - Chefs Table

    Chefs Table

  • Flavours School Of Cookery Slider - Adult Lessons

    Adult Lessons

Welcome to Flavours
Kids Summer Holiday Activities

Book your childs summer holiday activities NOW

Class of the Week


Curry Curry Night Tuesday 14th June, 6.30-9pm

3 Curries in 1 night Thai, Indian & Caribbean

Its all about the spices!!


Find out more about us
Quick Links


Submit your request for your free information pack.



Monthly Competition Win a Prize



Login to the customer area, choose & book your classes.



The perfect present buy something memorable



If you have a question then send it to Chef Des and he will return it as soon as possible anything foodie of cause!



Enjoyed one of our classes, Read some of our customers feedback here.


Beginners Club - Level 1

Beginners Club - Level 1
  • This six week cookery club covers basic skills and techniques, in each of the sessions we give a good foundation of food knowledge helping beginners understand recipe balance and teach our students how to produce dishes of quality with good flavour and presentation.
View Class

Intermediate Club- Level 2

Intermediate Club- Level 2
  • This six week cookery club builds on basic skills and techniques, in each of the sessions we will give you a good foundation of food knowledge helping intermediate cooks understand moderate to difficult recipes, and you’ll learn how to produce dishes of very good quality and presentation.
View Class

Advanced Club - level 3

Advanced Club - level 3
  • The advanced Cookery Club covers all the aspects of the intermediate and the beginner’s cookery club but it’s enhanced and more technical with greater emphases on interpretation of the recipes, mastering the art of seasoning your dishes and sauces, adding finishing touches to your patisserie work and creating dishes worthy for any dinner party!
View Class

  • Fruit Rock Cakes


    225g Self raising flour

    1 tsp Baking powder

    110g Soft butter or margarine

    55g Sugar

    165g Sultanas

    75g Glacier cherries


    1 tsp mixed spice

    1 medium egg

    1 - 3 tbsp milk


    Oil for greasing

    Nibbed sugar


    1. Sieve the flour and baking powder into a large baking bowl, add the softened butter or margarine, and lightly rub together with fingertips until the mixture resembles fine breadcrumbs.
    2. Add the sugar and the dried fruit and mix so all ingredients are well incorporated.
    3. Add the egg and 1 tbsp of the milk and mix to create a stiff dough.
    4. If the mixture is still dry add milk a tbsp at a time until required consistency.
    5. Lightly grease two baking sheets.
    6. Using a tablespoon divide the mixture into 6-8 mounds evenly spaced on the 2 baking sheets. Sprinkle with the nibbed sugar.
    7. Bake in the preheated oven for 15 mins or until golden brown and well risen. The rock buns should be firm to the touch, but they harden up properly once cold.

  • Summer Pudding

    You will need


    • 250g Mixed Berries (fresh or frozen)
    • 6 slices bread
    • Sugar to taste

    To serve

    • Clotted cream or pouring cream

    Summer Pudding

    1. Put the mixed berries into a pan, add some sugar to taste and bring the fruit to the boil. The liquid will release and the fruit will soften
    2. Remove from the heat and strain the fruit from the liquor
    3. Cut one of the slices of bread into two circles, they may be different sizes as one for the bottom and one for the top, then remove the crusts from the remaining sliced bread and cut into large fingers.
    4. Dip the smaller circle into the fruit juice, soak well and line the bottom of the mould (remember this will become the top) then soak the fingers and place them in overlapping the slices as you go, fill the lined mould with your drained fruit pack in tightly which will then give you a better finish, top with the final circle and press down
    5. Place in the fridge to set until ready to serve, minimum 1 hour

    To serve

    1. Turn out the summer pudding from the mould onto a plate, top with fresh berries and spoon the cream on the side.
    2. If you make a large pudding cut into portions and then serve.
  • Pitta Bread

    You will need

    • 250g strong white flour, plus extra for dusting
    • 1 x 7g sachet instant yeast
    • 20g nigella or black onion seeds
    • 1 tsp salt

    • 160ml water
    • 2 tsp olive oil, plus extra for kneading

    Pitta Bread

    1. Preheat the oven to 250C 1. Place the flour, yeast, nigella seeds and salt in a bowl and mix.
    2. Add 120ml of water and 11/2 teaspoons of olive oil.
    3. Using your fingers mix the ingredients together and then gradually add the remaining water and olive oil until it forms a soft dough (you may not need all of the water).
    4. Pour a little oil on to the worktop, place the dough on top and knead for 5-10 minutes.
    5. Once kneaded and the dough has become smooth and not wet, transfer to an oiled bowl and cover.
    6. Leave to prove until the dough has doubled in size and place an empty baking tray in the middle shelf of the oven.
    7. Once the dough has doubled in size transfer to a floured work surface.
    8. Knock the dough back by folding it inwards until all of the air is knocked out.
    9. Split the dough into 4-6 equally sized balls and roll into 3-5mm thick ovals.
    10. Take the hot tray out of the oven, dust with flour and place the pitta breads on it
    11. Bake for 5-10 minutes, or until they just start to colour.
    12. Remove from the oven and cover with a clean cloth until they are cool.


  • A fantastic evening course. Really good fun, made cooking simple and provided so much info you can't go wrong! Thanks Des, Mat. PS. Now where is that sticky chicken recipe :-)

    Mat Waddington
  • I really enjoyed the knife skills course. Great atmosphere, really well organised and a fun way to learn new skills. Thank you :-)

    Roz Drinkwater
  • I was very impressed with the way the class was run. Very professional. All aspects of the class were covered. The concept has been very well thought out and runs very smoothly indeed. I will certainly be returning for another class in the future.

    Diana Champion
  • Fabulous evening spent learning how to cook some of the most delicious Indian food that I've tasted in years. Des and the staff made learning and cooking so easy. Fabulous fun and very tasty experience. Thanks all :D

    Karen Ranger
  • A huge thank you for a brilliant day of Cupcake Madness. Milo and Holly had an absolute blast and the cakes were delicious. They are learning so much and having such a lot of fun. Well done Des, Amy and the crew.

    Zoe French
  • My daughter had a fantastic day at her class and brought home amazing goodies! She has built confidence and is so eager to get in the kitchen and help! We'll definitely book in again, I meant even send Daddy on the beginners course!

    Marie Rodgers