• Flavours School Of Cookery Slider - Kids Classes

    Kids Classes

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    Hands on

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    Chefs Table

  • Flavours School Of Cookery Slider - Adult Lessons

    Adult Lessons

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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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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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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!
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  • Fish En Croute stuffed with Sundried Tomatoes & Cream Cheese


    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



    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




    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




    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


    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


    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)


  • 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