• Flavours School Of Cookery Slider - Hands on

    Hands on

  • Flavours School Of Cookery Slider - Kids Classes

    Kids Classes

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    Adult Lessons

  • Flavours School Of Cookery Slider - Chefs Table

    Chefs Table

Welcome to Flavours

Flavours School of Cookery was created by chefs who wanted to show and teach their culinary skills to the public in a fun and comfortable environment. Our School is available to everyone from kids to adults, with daytime and evening classes available to suit all.


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Classes

Cake Decorating

£180
  • Feb 24, 2014
  • Wedding cakes, Birthday cakes, "I’m Sorry" cakes and even "I Love You" cakes, have been around for centuries but the essential ingredients have not changed - flour, butter, eggs, fruit BUT what about the outside? You can't just wrap it in a bow, then dust it with icing sugar.
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Advanced Club - level 3

£350
  • Feb 24, 2014
  • 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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Intermediate Club- Level 2

£330
  • Feb 24, 2014
  • 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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Recipes
  • Summer Pudding

    You will need

    Berries

    • 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.
  • Lemon Meringue Cup Cakes

    You will need

    Makes 6 Cupcakes

     

    For the shortbread:

    • 150g flour
    • 100g butter
    • 50g sugar

     

    Lemon filling

    • 2 egg yolks
    • 200ml sweetened condensed milk
    • ½ cup lemon juice + zest of 1 lemon

     

    Meringue topping

    • 2 Egg whites
    • 25g Caster Sugar

    Lemon Meringue Cup Cakes

    1. Preheat oven to 180C (350F) and line a baking tray with 6-8 muffin cases.
    2. In a bowl add the flour, sugar and butter then rub together until it forms a dough.
    3. Push mix evenly into a greased tray and bake until golden brown, around 12 minutes.
    4. Break shortbread in a bag or use a food processor until the mix turns into crumbs. Divide the crumbs between the muffin cases.
    5. Combine egg yolks, condensed milk, lemon juice and zest in a bowl and place on top of the crumb bases.
    6. Whisk egg whites until stiff. Gradually add sugar and continue to beat for a few more minutes until the sugar is dissolved.
    7. Spoon the egg whites on top of the lemon filling.
    8. Bake in the oven for 10 minutes or until the meringue is golden.
    9. Cool before serving.

Latest Blog Posts

24 Nov

Black Tie Charity Dinner Gallery Photos

Thank you to everyone that joined our Black tie Event, Donated towards the charity and gave up their time to help in organising and having the evening run smoothly. We Raised £3,000.00 and are still asking and receiving donations now so we will keep you all updated to our grand final amount .....Continue on to view all our photos.... read more

Testimonials

  • 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