Vaughan’s Kitchen....a naturally balanced approach
Food is essential to our lives and our well-being, so using the best quality ingredients and recommending them where we can is really important.
In the bread and baking classes that are run at Vaughan’s Kitchen Cookery School in Devizes, we endorse Doves Farm products as we believe they are the best quality and of course are local!
The cookery school opened in October 2011 and since then has run a wide variety of courses – what we are discovering is that bread making is one of the most popular classes and the reason is because when you make your own bread you know what is going into it – no additives, no preservatives, no flavour enhancers.
We believe in giving our customers the best possible experience at the cookery school, and we achieve that by not just sticking with white and wholemeal flours but by using the wide range of flours we source from Doves Farm to produce more exciting breads and cakes.
Our restaurant, The Bistro, Devizes bakes bread every day. All the Doves Farm range is used : Spelt, Kamut, Einkorn, Barleycorn, Rye and this is an ideal way to introduce these tasty and nutritious products to the general public. We use the pasta flour for our homemade ravioli and buckwheat for blinis etc. and both the Gluten Free flours to offer alternative items to customers with gluten intolerance.
Our work in schools and the local community is highly regarded and our work with primary schools on a healthy lunchbox project is growing in popularity. Click here for more information.
Our philosophy is that our bodies deserve the best that we can give and, if you are putting time, effort and love into making food then why not use quality ingredients where you can.
