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    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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Cake Decorating

  • 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

  • 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

  • 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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  • Puff Pastry Cartwheel

    You will need


    • 212g puff pastry
    • 25g butter
    • 25g soft brown sugar
    • 1 egg
    • 75g plain cake crumbs
    • 75g ground nuts (walnuts, hazelnuts or mixed)
    • 50g raisins
    • Rind of 1 lemon


    • 2 egg
    • Caster sugar

    Puff Pastry Cartwheel

    How to make:

    • Roll out the pastry into a rectangle.
    • Cream the butter and sugar until pale and fluffy.
    • Beat in egg and then add cake crumbs, nuts, raisins and lemon rind.
    • Spread the mix over the rolled out pastry leaving a small gap from the pastry edges.
    • Roll your pastry up like a Swiss Roll starting from the narrowest end.
    • Then place onto baking paper sheet.
    • Curl the roll edges round to form a circle. Seal the ends together.
    • Snip around the ring with small gaps between cuttings and glaze with beaten eggs.
    • Bake at 220 degrees (425F) for 25-30 minutes until golden brown.
    • Sprinkle with caster sugar and serve warm.


  • Onion & Gruyere Tart

    You will need

    Short Crust Pastry 

    • 125g Lard
    • 125g Butter
    • 500g Plain Flour
    • Splash Cold Water 


    • 2 egg
    • 200ml Cream
    • 200ml milk


    • 2 onions, finely sliced
    • Grated Gruyere cheese

    Onion & Gruyere Tart

    How to make Pastry

    • In a bowl rub the flour and Fat together until the mix resembles bread crumbs.
    • Add the splash of water and combine the ingredients to form a dough, add more water if needed.


    • Whisk the egg, cream and milk together and season with salt and pepper


    • Slice the onions finely and then sweat them in a frying pan, turn down the heat and cook until soft extracting all the natural sweetness 
    • Grated the gruyere cheese

    To Finish

    • Line the tart ring with the pastry using a cartouche, blind bake the tart, once golden brown remove from the oven, and take out the cartouche. 
    • Place the onion in the bottom then cover with the grated cheese. 
    • Pour over the egg mix and fill to the top, then place in oven on a lower heat at about 160 and cook for 15 – 20 mins until the egg mix is firm and set.
  • Brown Sugar Meringue

    You will need

    For the meringues

    • 2 egg whites
    • 60 g light brown sugar
    • 60 g caster sugar


    • Whipped Cream

    Brown Sugar Meringue

    How to make:

    • Preheat the oven to its lowest setting - 110C/gas 1/2. Line 2 baking trays with parchment paper.
    • Whisk the egg whites to stiff peak stage. Add the muscovado sugar and continue whisking until the mixture becomes a thick glossy meringue. Fold in the caster sugar.
    • Spoon mounds of meringue - around a tablespoonful each - onto the baking trays. You can also pipe small, neat mounds using a piping bag and 0.5cm plain nozzle.
    • Bake for about 2 hours, on 110-130oc until the meringues have completely dried out. At this stage, they will lift easily from the tray without sticking, and the bottoms will be firm to touch. Cool on a wire rack.
    • Whip the cream until soft peak add some icing if you wish to sweeten
    • Sandwich the meringues together in pairs with a thick layer of the cream. Serve straight away.

Latest Blog Posts

28 Oct

Ready Steady Cook Off with Lush

This Ready Steady Cook Off was between the International Lush Team creating several vegetarian and Vegan dishes and then they sat down to enjoy their work Split into two teams and each team had to answer a quick fire quix round to earn there ingredients then with the assistance of Chef the cooking got started ... read more


  • My employee who attended your course enjoyed the day and came back enthused by what she had learn't, thanks.

    Stephen Webb
  • Brilliant, my daughter loved her class today and is so looking forward to the next 5 weeks.

    Sally Bower
  • Thank you so much for taking such good care of my partner. She absolutely LOVED it.

    Katie Wilkinson
  • Amy and Des make learning to cook enjoyable and show you that it is not as daunting as you think!

    Angela Curran-Smith
  • Lovely, friendly staff. Well organised and welcoming. Katie really enjoys the sessions. Thanks!

    Julie Gentry