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11th July - 7th August 2021


Applications for School of English and Culture summer courses for 2021 are now open. If you were previously booked on to a 2020 course and did not ask for your booking to be cancelled, your place is secure and your application can be completed at your earliest convenience.

In the current climate of uncertainty, we realise that circumstances may alter between now and next summer. We will be as flexible as we possibly can if Covid-19 means your plans need to change and you can request a refund at any time up to 30 June 2021 without losing your deposit.

You can also rest assured that we will operate in line with government guidelines around social distancing and safety to ensure the wellbeing of all our guests and staff.

Cooking for University: a Survival Guide

Note this is only a guide, not a guarantee.

Cooking for University: a Survival Guide

Tutors: Vaughan's Cookery School
Weeks: 4

Course Details

When you leave home to travel, work or go to university, you discover that tasty meals do not just appear on the table by magic! This course will provide all the knowledge, skills and techniques required to rustle up tasty, nutritious meals and treats. All the dishes you prepare will be quick and easy to make with minimal equipment to hand and on a limited budget. By the end of the week, you will have some versatile recipes in your head so that you can create a variety of delicious dishes without needing a recipe book.

Course Notes

The emphasis will be on preparing nutritious dishes on a low budget in the minimum amount of time and with very basic equipment and facilities. At the end of the course participants will receive a recipe booklet complete with a list of useful things to take to your digs to help with food preparation. Being able to cook will help you make friends - believe us!

The course is hands-on and there will be plenty of goodies to take away.

Notification of any special dietary requirements would be appreciated in advance by email to

Day 1:

Cheap & Cheerful: cutting costs with a variety of ingredients; ways with pasta; cheap cuts; sweet treats

Day 2:

The Ultimate Fast Food: houmous; DIY pot noodles; perfect scrambled eggs, drop scones, Eton mess.

Day 3:

Roast Dinner followed by a crowd-pleasing pudding: what every student misses when they leave home.

Day 4:

Using up Leftovers: fishcakes; frittata; coleslaw; chocolate tiffin; perfect rice

Day 5:

Crowd pleasers (without too much effort): Mini chocolate cakes with choc fudge topping; sausage rolls; flapjacks; potato wedges

We have a variety of qualified and experienced tutors who share the teaching on this course.Leading the team is Jayne Annan, Course Co-ordinator at Vaughan's Cookery School. Having trained as a Home Economist and then at Le Cordon Bleu in London, she started her teaching journey at Leith's School of Food and Wine. Since then she has had wide experience of teaching in a variety of settings, including in the Further Education Sector. Her most exciting project to date was setting up and managing a community bakery in Thailand to help young woman find suitable employment.

As well as having a passion for food, all out teaching team have the skills and the patience to help youngsters increase their competence and confidence in the kitchen, no matter where their starting point.