• Flavours School Of Cookery Slider - Adult Cookery classes & Clubs

    Adult Cookery classes & Clubs

  • Flavours School Of Cookery Slider - Kids Cookery Classes

    Kids Cookery Classes

  • Flavours School Of Cookery Slider - Private Hire

    Private Hire

  • Flavours School Of Cookery Slider - Team Building Events

    Team Building Events

Welcome to Flavours

Passionate about food, love trying new flavours

Flavours School of Cookery helps you
cook food with confidence

 

See how in just a few minutes


  • We help to take the chore out of cooking everyday meals
  • Warm welcome from a great team, your flavours experience will excite and delight
  • There are over 35 different classes to choose, from Bread Making to Fish Filleting to Thai Street Food what ever class you choose it will have you coming back for more
  • You dont have to bring anything with you, we provide aprons, great fresh authentic ingredients, down to the washing up, we've got it covered
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Who We Are

For the past 8 years Flavours has opened its doors to all types of food lovers, budding cooks and giddy kids, who have all found encouragement from our unique teaching style infused with our michelin star background, world travels & sheer passion for food.

We inspire to build confidence in the kitchen for everyone

 

 

Many Happy Customers have visited Flavours Find Out What they Said.....

Wonderful evening!! Just perfect Joseph Clarke
What a super morning. My first at Flavours and certainly not my last. relaxed atmosphere; upbeat, informative and enjoyable. I had a great time Thanks to you all Mary Fielding
Amazing Thai course today. I could repeat it daily, Loved it. You guys do a great job. Alba Blazquez
My son had a lovely day on the pastries class and brought home some delicious food. Very good value, lovely clean setting and very efficient admin. Faultless! Louise Rowberry
 

What We Do

Flavours offers over 35 different types of hands on cookery Classes for adults
and Children, whether its class, course or party.

Classes

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.
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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.
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Butchery

Butchery
  • The art of butchery is a slowly fading away just leaving a handful of people with the skill and knowledge, knowing how to butcher should not be something we leave to our supermarkets, having the skill to cut your meat and knowing what to do with certain cuts will save you money.
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Recipes
  • Fish En Croute stuffed with Sundried Tomatoes & Cream Cheese

    Ingredients

    En Croute

    1 tbsp cream cheese

    Pinch dried herbs

    3-4 sundried tomatoes, chopped

     

    1 x fish fillet

     

    200g square pieces puff pastry,

     

    1 egg, beaten

     

    Method

    1. Preheat the oven to 200C/400F/Gas 6.
    2.  Mix the cream cheese, sundried tomatoes and herbs together
    3.  Cut the fish fillet in half and spread the cream cheese mix between the two pieces of fish .
    4.  Cut the puff pastry in half
    5.  Roll out both pieces of the puff pastry into a large square enough to cover the fish
    6.  Place the stuffed fish fillet into the middle of one of the squares and egg wash around the edges.
    7. On the other piece cut slits along the centre of the puff pastry making sure you don’t cut through the complete width
    8.  Place this on top of the fish and press the two pastry edges together firmly then trim off excess pastry and using a fork gently press around the edges to make a pattern
    9.  Brush the parcel with beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown.

     

  • Sticky Toffee Pudding

    Ingredients

     

    Pudding

    150g chopped Dates

    250ml hot water

    1tsp Bicarbonate of Soda

    50g butter

    150g sugar

    2 eggs

     150g Self Raising flour

     

    Sticky Toffee Sauce

    1 tbsp BlackTreacle

    1 tbsp Light Brown Sugar

    2 tbsp Cream

     

    Method

    Pudding

    1. Bring the dates and the water to the boil, then add the bicarbonate of soda and it should mash into a paste. Put to one side and let cool.
    2. Cream the butter and the sugar together until light and fluffy
    3. Add the eggs to the butter mix, one at a time until combined
    4. Fold in the flour.
    5. Once the dates are cooled, mix into the cake/butter mix and put into a greased tin and bake at 175-180 degrees until cooked through, about 30 – 45 minutes.

     

    Tin size

    Small to medium loaf tin

     

    Sticky Toffee Sauce

    1. Put the treacle and the sugar into a pan and heat together, slowly stir in the cream and bring back to the boil.
  • Spices Tomato & Onion Chutney

    Ingredients

    1 onion, diced

     50g brown Sugar

    25g caster sugar

    20ml white wine vinegar

    40ml balsamic vinegar

     1 cardamom pods

    Pinch mixed spice

    Pinch ginger

    Pinch of nutmeg

    Pinch cinnamon

     4 tomatoes, chopped

    125ml water as required

    Method

    1. Slice the onion and place in a thick bottomed pan with a splash of oil to caramelise

     

    1. Once the onions are golden brown, add the sugar, vinegar and spices and cook out

     

    1. Add the chopped tomatoes and cook for 30 minutes

     

    1. Add the water if needed during the cooking

     

    1. Once it’s reduced to a thick jam consistency remove from the pan and leave to cool or decant straight into hot sterile jars, (make sure you fill all of the way to the rim, cover with the lid making sure it’s a tight fit and bang the jar to remove any air bubbles)