• Flavours School Of Cookery Slider - Adult Classes

    Adult Classes

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  • Flavours School Of Cookery Slider - learn to Cook

    learn to Cook

  • Flavours School Of Cookery Slider - Private Hire

    Private Hire

  • Flavours School Of Cookery Slider - Kids Classes

    Kids Classes

  • Flavours School Of Cookery Slider - Learn To Cook

    Learn To Cook

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    Team Building Events

Welcome to Flavours

Passionate about food, love trying new flavours

Flavours School of Cookery helps you
cook food with confidence

01202 424445


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
Keep Scrolling to Learn More

Who We Are

For the past 9 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.....

OMG my kids loved it,Des is fantastic and kept my two entertained the whole day. The bonus was the food actually tasted amazing as I was expecting the worse. Thank you to Des and team they loved it Nick Macey
Really worthwhile and an all round lovely experience. Not only did I learn a lot and bring home some truly scrumptious food (and recipes), I also had a terrific time. The atmosphere is really relaxed, Des and Amy couldn't be nicer and more generous with their knowledge, and everyone was great company and a pleasure to meet. In fact, I enjoyed it so much I booked straight up for a second day! Claire Vandvik
What did we do before Flavours ?! My 10 year old absolutely loves it. Thanks Amy, Des and team Zoe Westwood
Thank you to Chef Des & all the staff for making my first experience really enjoyable. I enjoyed the company & the relaxed atmosphere and can't wait to try the curry recipes in my own kitchen. My husband thoroughly enjoyed the Goat Curry which had amazing flavours. Looking forward to joining you all on another course in the near future. Elaine Waller

What We Do

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



  • 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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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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  • 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)

Latest Blog Posts

Flavours Christmas Party Drinks & Canapes

Bubbles, Hot Cider and Mulled Wine were flowing with tasty canapes and our traditional sing a long of 12 days of christmas really set the party season tone last friday evening here at Flavours we wanted to thank our customers for a great year and look forward to spending 2018 with you all ... read more