Welcome to Brook Hall Cookery School, which I opened after six years as Chef Director of the Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons.
If you want to improve your cookery skills, or feel ready for a new challenge, come and spend a day at Brook Hall. Or come for dinner and stay overnight for a special treat.
We have some great new courses launching this Spring, as well as old favourites:
Bread Making: Two levels - a beginners class taught by me and a special Masterclass with top artisan baker Dan Degustibus, for more experienced bakers.
Butchery: Understand where all those cuts come from and how to use them. Also learn how to make your own, delicious sausages.
Baking: In these cold, winter months we all crave comfort food. Learn how to make delicious sponges, pastry and biscuits.
Click Cookery Courses for our full class list. |