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Vaughan's Kitchen Cookery School

23rd March - Nowruz: Persian New Year

23rd March - Nowruz: Persian New Year

Regular price £55.00
Regular price Sale price £55.00
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Eating out...with a difference

With lighter evenings and more comfortable temperatures, we have every reason to celebrate, especially as it’s the Persian New Year, Nowruz. This is the biggest festival date in the Iranian calendar and has been happening since Ancient Persian times.

Live Persian music from Andrew Hurst will help create the right ambience and Peter Vaughan will tell you more about the food you are eating as well as do a live cookery demonstration.

This pop-up dinner event is likely to be the last before the start our wedding season of events, so mark the date and join us to celebrate in style around the great fire pit. We’ll be back in Autumn/Winter 2024 with more exciting pop-up dinner experiences.

Venue: Dutch Barn, Owl Lodge, Forest Lane, Lacock SN15 2PN

Come dressed for SPRING in the countryside!


    On arrival

    Wiltshire quince & plum wine spritz (non-alcoholic also served) 

    Habas fritas (crispy broad beans)

    To start

    Nan -e Barbari (Barbari bread cooked from the wood fire kitchen)
    Zeytoon parvardeh (olives, crushed walnuts, pomegranate, mint & olive oil)
    Houmous (with fresh mint , cumin and cold pressed Wiltshire rapeseed oil )
    Sabzi Khordan (salad of garden herbs,local organic watercress & Feta)
    Mirza Ghassemi (wood fire roasted aubergines & tomatoes, mint, garlic )
    Dolmades barge Mo (stuffed grapes leaves tomatoes, red peppers & rice )


    Main course feasting platters

    Zereshk Polo (rice pilaff with barberries, dried lime & parsley)

    Jujeh Kabab (classic Persian chicken kebabs marinated in saffron & cooked over Wiltshire charcoal)

    Kabob Koobideh (minced spiced lamb, sliced sweet pickled red onion)

    Dolmeh Felfel & bademjan (peppers cooked in the wood fire oven filled with courgette stew & char grilled halloumi) - vegetarian

    Mast-o-Khiar (classic Iranian dip of yoghurt, dill & cucumber)

    All mains served with red onions, courgettes, aubergines & peppers cooked over charcoal


    Persian Love cakes, pistachios, rosewater labne, compote of preserved Wiltshire Jubilee plums

    Hot drinks to finish 

    This event can be made suitable for vegetarians and gluten free. Let us know at the checkout when you book.

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