COOKERY COURSES GUEST BOOK

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	"My first ever cookery course and I thoroughly enjoyed it. Just the right level of tuition and enough variety to keep you fully engaged.Despite some odd shapes, everything we made tasted good and I could take home the outcome and have confidence when I said "try this"! The first of my own effort is already in the oven. Thank you for a great day"
	Neil Fraser-Smith, 04 Mar 2010 (Bread Making - Beginners, 04 Mar 2010)


	"What an absolutely great day. From the warm welcome, one gets when first arriving things just better and better! The information and knowledge that Stephen shared with us; with not only the dishes we were cooking; but also all manor of tips that comes from a Master Chef, that has extensive experience and expert knowledge of cooking styles, techniques and a scientific understanding of food. Not only did I learn a great deal I went away enthused to get into our kitchen and cook with a new found confidence that Stephen gives you through his own enthusiasm for food and his teaching skills. Will I go again, you bet I will; there is so much on offer to improve ones range of skills in the kitchen. Once again Jo, Stephen and the staff many thanks for a great and memorable day. Fred Child 25 Feb 2010 "
	Fred Child, 02 Mar 2010 (Meat and Poultry, 25 Feb 2010)


	"Just a quick note to say what an absolutely fantastic time I had last Friday. I thought the whole day was brilliant and I've had some fun cooking up some of the weird and wonderful recipes for friends and family! Something other than the recipes that I've taken away from the day were little tips like the best way to peel ginger and to always make a pan very hot before putting anything in it, other than butter! (however I'm not sure why we do this!) I'm afraid your kitchen won't have seen the last of me, and I'm looking forward to having a go on your barbecues at some point in the summer as well. All the best, and I look forward to seeing you again soon."
	Matthew Loustau, 24 Feb 2010


	"A fantastic day from beginning to end - thank you so much to everyone at Brook Hall. Steve's teaching is thorough and well explained, and really inspires confidence! I made things I never thought I was capable of and will certainly be back for more!"
	Anna Price, 13 Feb 2010 (Italian Cookery, 13 Feb 2010)


	"I had great fun, we went through scallops, crab, pigeon, 3 different puddings all of which can be reproduced at home. Thank you Steve for sharing your knowledge with quick hints and tips. This course made my 40th birthday present very special."
	Chloe Carter, 27 Jan 2010 (Stephen Bulmer Masterclass, 27 Jan 2010)


	"This was a superb day in everyway and has given us the confidence to be more adventurous in choosing, preparing and cooking fish and shellfish for ourselves and guests. We spent most of Christmas sharing our wonderful experience with family & friends. We intend to book into further courses, and hope we have convinced others to do so too! Many thanks to all at Brook Hall!"
	Charlotte & Nigel Ramsden, 09 Jan 2010 (Fish and Shellfish, 12 Dec 2009)


	"My second course.... just brilliant. I'm back again in the new year !"
	Max Kelly, 12 Dec 2009 (Fish and Shellfish, 12 Dec 2009)


	"If you are thinking of buying a present for a birthday/christmas/wedding dont hesitate to book a course at Brook Hall... Practical cooking, Steve demonstrating, tasting and generally a really humorous environment to be involved in. Not a boring day in the slightest and once you have left you can always drop Steve an email and he can source fresh products for you - superb day highly reccomended! "
	Nichola Cross, 25 Nov 2009 (Flavours of the Orient, 14 Nov 2009)


	"Brilliant day ! I learned so much about how to make a meal special by adding a good sauce made from my own stock ! Steve has a gift for teaching and entertaining at the same time... !! My day was a birthday present from my wife but I'm beginning to wonder if it wasn't really a present to herself as she has enjoyed the benefits of my day over and over again ! I have already booked my next course in December and I can't wait :-) "
	Max Kelly, 23 Nov 2009 (Stocks and Sauces, 23 Oct 2009)


	"fabulous! Steve's masterclass was everything it was advertised as and more. I am a reasonably confident cook but my husband (who had booked it as a gift) obviously has greater faith in me - so I was nervous; it was amazing to enjoy a day where I really feel, afterwards, I could call myself 'chef' - well, amongst friends at least! Seriously, Steve and his team made me and the other students feel confident and oomfortable, the cooking was amazing (we prepared, from scratch, crab, skate and pigeon including all the complicated bits) and eating and enjoying it all on the day was wonderful - who would have thought I could have produced that? I have booked for dinner with friends - and am looking at the other courses as well - what a fabuluous present. Thank you Steve - and his assistant on the day, lovely little Josh who looks about 12 and takes a huge amount of stick but works enormously hard. With kind regards, Rachel"
	Rachel Keil, 30 Oct 2009 (Stephen Bulmer Masterclass, 27 Oct 2009)


	"What an amazing day, Steve's style of teaching is inspiring and fun. His explanations and demonstrations are just right. The Game Cookery course was a surprise birthday present, and I thoroughlly enjoyed it, as well as picking up new skills. I can't wait to spend this coming weekend in the kitchen, putting my new skills into practice. Thanks to Steve and Joanna for their hospitality."
	Trevor Palmer, 07 Oct 2009 (Game Cookery, 03 Oct 2009)


	"What a great birthday present, Steve and his team ensured it was a memorable day. The time went by very quickly and my confidence increased as the day progressed, it was informative, very enjoyable and tremendous fun. I am sure I will return for another course."
	Michael Bennett, 02 Oct 2009 (Meat and Poultry, 12 Sep 2009)


	"My third course at Brook Hall and as ever it was terrific - informative, hands on and FUN! On each course I have learned new skills and have become more confident in my cooking, and they have all been really different in content - no worries about repeating old ground! The Italian 2 course taught 'basics' such as pasta and risotto making, but with great tips for short cuts, and then went on to teach how to use these basics in innovative recipes which will really impress dinner guests. In all we were shown eight different dishes which is some going by Steve ( and the lads -if only I had such willing hands in my kitchen!) I can thoroughly recommend Brook Hall and also Steve as a very skilled teacher, who has a great sense of humour."
	Hilary Banks, 08 Jul 2009 (Italian Cookery, 08 Jul 2009)


	"Wowee, what a day. My friend and I decided to do this course as someone asked the question at a previous course 'what do you eat when you do the dessert course - do you eat puddings all day?'. The answer came back as a big fat 'yes'. Well, that was it for me! As soon as I got home I investigated the dates and booked our places. This was now the fourth course I had attended and it still left me wanting to learn more in other areas of a menu in the future. Steve is an inspiration and fun to learn from. You always pick up so many hints and tips along the way. I wish I could have stopped the clock as time ticked by so fast. There are so many wonderful courses to choose from that my next dilemma is which course to book next! It's great value for money and a fun day out and you learn so many useful things."
	Kate Mercy, Kate Mercy Catering, 03 Jul 2009 (Delicious Desserts, 11 Jun 2009)


	"I stayed the night before the course and had an excellant meal and entertaining evening with Steve and Joanna. The course was action packed - plenty of practical sessions and detailed tuition. The results were delicious. Throughout the day Steve also dropped in really usefull tips about cooking and catering in general. I would highly recommend this day to any aspiring cook with an interest in sauces."
	Mal Jenkins, 02 Jul 2009 (Stocks and Sauces, 01 Apr 2009)


	"The day just flew by – what a fantastic experience. Not only do you learn some fantastic dishes but Stephen makes you feel so confident that you can tackle any recipe. The Meat and Poultry course was my second course and I am already dropping hints to my husband about booking my third. Can’t wait to come back!"
	Karen Harvey, 25 Jun 2009 (Meat and Poultry, 22 Apr 2009)


	"My husband and son attended the BBQ course at Brook Hall and myself, daughter in law and 2 grandchildren joined them for lunch. It was a truly memorable day -The weather was glorious, wonderful venue and great hospitality. I only went for lunch and picked up some great tips and ideas. Graham and Ian really enjoyed their day and would thoroughly recommend the experience and we look forward to coming again soon."
	Jean Peart, Advanced Interiors Solutions Ltd, 15 Jun 2009


	"Like many I was bought this course as a present after stating that I wanted to learn how to cook and not just wing it!! Stephen was full of useful nuggets, entertaining and the reason behind a 2lb weight gain in a week!! I and my children will be regular visitors to Brook Hall in the years to come, many thanks to Stephen and family "
	Steve Olson, Inspirium, 29 May 2009 (Flavours of the Orient, 21 May 2009)


	"Just wanted to say a big thank you to you all for such a fantastic day. I really enjoyed every minute of the cooking and came away feeling truly inspired – haven’t wanted to come out of my kitchen since! I learnt so much and will definitely be back for more. The standard of the food we produced made me feel that I had really achieved something special and it was just lovely to eat it all too! Your home is beautiful and you were so welcoming – huge thanks again for a really super day. "
	Sarah Samways, 27 May 2009 (Spring Dinner Menu, 14 May 2009)


	"My mother and I had such a great time doing the Italian cookery course!!! Steve is hugely talented and extremely entertaining at the same time - we both learnt so much!! The accomodation is great (food obviously awesome) and we were looked after so well! We will absolutely be returning (this time with my sister!) Thanks again x"
	Victoria Kendon, 08 Apr 2009 (Italian Cookery, 05 Apr 2009)


	"Many thanks to all at Brook Hall, for an extremely informative and fun day. The whole experience including the fabulous surroundings will live long in the memory. I'm sure that no matter what your standard is, you cannot fail to be a better cook after spending a day here. Thanks again, and will definately be seeing you all again soon."
	Nigel Hinchen, 30 Mar 2009 (Fish and Shellfish, 28 Mar 2009)


	"Hello Steve and Joanna, Just wanted to say a massive thank you for the brilliant day we spent with you yesterday on the Fish and Seafood course. We have been thoroughly inspired, and can't wait to impress our nearest and dearest with our newly-found skills. Can you also please thank Karen for us, for keeping us on track in the upstairs kitchen! With best wishes, Lowri & Duncan Thorpe. "
	Lowri Thorpe, 15 Feb 2009 (Fish and Shellfish, 14 Feb 2009)


	"I first met Steve when he was Director of the Cookery School at Le Manoir over the course of two very enjoyable weeks of instruction. Moving to Winslow has done nothing to lower his exacting standards. As always Steve presents the whole package;comfort,charisma, and cooking! His courses are fun and informative and leave nothing to chance. Students enjoy Steve's constant humour and anecdotes, whilst developing their skills in the lovely well equipped kitchens. The house is a beautiful venue and Joanna, Steve's wife, the perfect hostess. My only regret is that I don't live nearer, otherwise I would be a very regular visitor."
	Sheila Rourke, 19 Jan 2009 (Fish and Shellfish, 01 Nov 2008)


	"Hi Steve My wife bought me the course as a 40th Birthday present. What a day! What a house! What a kitchen! I didn't know what to expect. I thoroughly enjoyed the whole day from the minute i arrived. Being entertained, learning, and cooking and eating of course, without washing up a single thing. I haven't stopped talking about it. One question: What is as mad as cheese? Regards Martin"
	Martin Cole, 08 Jan 2009 (Stephen Bulmer Masterclass, 23 Oct 2008)


	"Thank you, thank you, thank you, have just comeback from a wonderful day at Brook Hall. A 60'th surprise birthday lunch for husband and 11 friends. The easiest event to arrange ever. Stephen cooked the menu I requested to a "T". The fabulous Joanna and assistant served us in a seamless faultless way nothing was too much trouble, it was an absolute joy to be there. Everyone was thrilled with their time at Brook Hall. Us girls are getting diaries together to attend the game cooking course as soon as possible. My husband had such a great time cannot stop saying it was the best day ever.. and cannot wait to get some chums together to do it all over again...thank you, thank you, thank you. Smiles will be on faces for a long time to come "
	Val Broadhurst, Sportsview Ltd, 25 Nov 2008 (Private Function, 23 Nov 2008)


	"What a great experience! My wife arranged for me to have my first taste of Brook Hall on the meat & Poultry course for my 50th birthday, she joined me too with the added bonus of a surprise Cook now, Dine later on the following day so some of our friends could join us and get to enjoy Brook Hall and what it has to offer. Steve’s huge experience and natural ability as an excellent teacher makes the Meat & Poultry course not only informative but also entertaining and a lot of fun from the 1st minute. The course content was very good; teaching a combination of cookery tips, techniques, some core skills and advice on cuts of meat, provenance, suppliers etc. We were taken through several dishes in a very hands on, practical way including cooking our own lunch (and afternoon snacks!) and of course not forgetting the first two lines or so from several hits from the 50, 60s and 70s!! Steve likes his music. We both came away with a lot of new skills, bursting with ideas and looking forward to finding the time to book the next course. Highly recommended. "
	Ray Comer, Oaktree Property Management, 11 Nov 2008 (Meat and Poultry, 07 Nov 2008)


	"What a wonderful day! Stephen is an extraordinarily fun teacher chef and entertainer. I went on this course with a friend and we both thoroughly enjoyed ourselves. We learned many advanced techniques as well as some basics which neither of us knew despite previous cooking courses. Thank you very much. We can't wait to sign up for another course and think this could easily become an obsession! Both our husbands are delighted with our newfound enthusiasm."
	Susanna Perutz, 03 Nov 2008 (Stocks and Sauces, )


	"A belated thank you for a wonderfully informative day on the Fish Course. I catch simply beautiful wild trout but have never had the skill to truly exploit them. I also have a source of quality sea food and periodical access to Cromer crabs but have never made the most of them because of inadequate knowledge. I have changed all that since attending the course and am preparing,filletting and cooking with confidence. Apart from this I have learned two other valuable lessons,first,how to make use of the whole fish,second, the importance of using decent tools. Thank you and your team for an entertaining and confidence inspiring day. My daughter paid for that one, but as I also shoot, I have my eyes on both the Game Cooking Day and the Gravy and Sauces Day. Best wishes Stan Dell "
	Stan Dell, 30 Sep 2008 (Fish and Shellfish, 06 Sep 2008)


	"Thank you so much for a fun and informative day. My Dad and I really enjoyed his 70th birthday present. He has been catching and cooking fish for most of his life but learnt lots from this course. It proves that you can teach an old dog new tricks! I gained lots from the day too, not least the confidence to cook more shellfish. We have both had a go at cooking some of the recipes you showed us and they looked and tasted great. The filleting knife and boning tweezers that I bought for Dad as a permanent reminder of his day have seen plenty of use already. We can't wait until you do part 2 of the course. Dad has also got his eye on your game course, I fancy the fusion one and my husband, Pete, (who you taught at Le Manoir) is interested in the stocks and sauces one, so you'll be seeing us again. Who knows, we might even decide to open our own restaurant!!!"
	Loren Lewis, 25 Sep 2008 (Fish and Shellfish, 06 Sep 2008)


	"Not normally one for writing comments - can't be bothered, not enough time etc. -I felt compelled this time, however, to write something for a couple reasons - firstly to thank Stephen and his team for a really enjoyable day on the Italian Cookery course and secondly and more importantly, to recommend Brook Hall to anyone else without reservation. I decided to book a course on the strength of a recommendation and I am so glad that I did. From the warm and friendly greeting as you walk through the door to the handshake and bag full of goodies as you leave, the day was packed with excellent recipes, hands-on cooking and idiot-proof demonstrations, all presented by Stephen with his own brand of kitchen anecdotes and one-liners that has you chuckling as you chop. But don't take my word for it, book a course yourself and enjoy an experience that will last long after you've returned home - I will dine out on a couple of Stephen's stories for a long time to come! "
	Paul Phillips, 09 Aug 2008 (Italian Cookery, 08 Aug 2008)


	"I signed up with my brothers and we had such a good time. I think we were all amazed by how much we learned and the tips we gleened. Thank you for a memorable and great day."
	Jane Brown, 16 Jul 2008 (Italian Cookery, 14 Jun 2008)


	"Loved every minute of the day, cannot wait to return. Boring everyone with my tales from "Brook Hall". So forget about new shoes, handbags, and paying the bills...treat yourself to a day at Brook Hall....you deserve it.... "
	val Broadhurst, Sportsview Ltd, 09 Jul 2008 (Italian Cookery, 06 Jul 2008)


	"Just excellent. I loved every minute of the course and I am hoping to book another. Steve's enthusiasm, personality, energy and even his singing make the whole experience tremendous. His knowledge of food and foodstuffs seems endless. Oh and his cooking skills are alright I suppose 8-) It is excellent and I wouldn't hesitate to recommend a course to anyone. "
	Boz Heelan, 28 Jun 2008 (Vegetarian Cooking, 28 Jun 2008)


	"Have not been yet but sounds just wonderful can not wait till July Val B"
	Val Broadhurst, Sportsview Ltd, 24 Jun 2008 (Italian Cookery, 06 Jul 2008)


	"What a great team there at Brook Hall! All seemed determined that we should have a wonderful experience - and succeeded. From the warm welcome on arrival, including having made special parking arrangements due to my disability, the day progressed with laughter with Steve entertaining us in inimitable style. The highlight, however, was the cooking - great pace, lots of hints and tips and a pretty impressive array of dishes demonstrated then cooked hands on ( plus the odd 'extra' thrown in for good measure!)Andy was exceptional on the desserts and really considerate towards me, recognising the (few) steps as a bit of a challenge. Loved the Geordie accent Andy. I cannot reccommend Brook Hall highly enough and have already dropped a hint about a Masterclass for my Christmas present. Thanks for a great day."
	Hilary Banks, 18 Jun 2008 (Summer Dinner Party Menus, 17 Jun 2008)


	"The day had the feel good factor. Steve himself opened the door to us, his enthusiasm continued throughout the day, even after answering all my inane questions. I particularly enjoyed preparing calamari and langoustines which I wouldn't normally attempt. What's more, no washing up! Having prepared Gnocchi, followed by lamb in pomegranate juice at home, my children were relieved that burnt sausage days may be over....... Many Thanks to all the hard working team."
	Lydia Pratley, 20 May 2008 (Around the Mediterranean, 07 May 2008)


	"Stephen and Jo: Thank you both so much for making our day so special! The rooms and dinner on Thursday were absolutely lst class and your hospitality and humour.....exceptional! My sisters and I thoroughly enjoyed our stay and the course on Friday. Stephen, not only can I now cook a 'perfect' risotto, thanks to you, but I will also NEVER be able to look at, or cook, a cray fish ever again without thinking of you and Oliver!! Thanks for a great time. Have already booked to come back for the BBQ course in August, so hope that the Viking kitchen is up and running by then? Cannot recommend you highly enough. Thanks again to you all, Lynn Webb - seconded by Pauline, Sandy & Rachel "
	Lynn Webb, Attention2Detail, Event Management, 13 May 2008 (Spring Dinner Menu, 02 May 2008)


	"Steve Thank you, for a truly excellent course. I can recommend it thoroughly as thoroughly educating entertaining and most enjoyable day. I certainly learnt a lot and intend to take another in due course. The eveing before was also a very pleasant evening with as one would expect excellent food."
	David Rockey, 02 May 2008 (Stephen Bulmer Masterclass, 17 Apr 2008)


	"Thank you Stephen, you made feel at ease as soon as i walked into the cookery school with youself opening the door to let me in.You have great sence of humour and with the way you teach it makes you feel you can cook like Raymond Blanc.The food was out of this world and i cooked it,then in the afternoon Andy's easy manner and exellent technics in the art of dessert and pastry making left me drooling.Also your charming wife Joanna as great host.Thank you again for a brilliant day."
	tudor rawlings, 23 Apr 2008 (Stephen Bulmer Masterclass, 17 Apr 2008)


	"Thank you Steve and Joanna for a very enjoyable day. Steve is an inspiring cook. Truly dedicated to his work, he manages to stay in up-beat form throughout the day. I definitely recommend the course to anyone wishing to expand their repertoire and learn many new and useful tips. "
	claude shehadi, 20 Apr 2008 (Fish and Shellfish, 19 Apr 2008)


	"Brilliant!! What a great course - so much more than "just" carving. Steve has a rare gift in that he can both entertain and inform at the same time! I learnt and laughed in equal measures and will definitely be doing other courses in future. Thanks to you both, see you again later in the year."
	Shaun Andrews, 14 Apr 2008 (Carving Course, 12 Apr 2008)


	"This course was a 30th birthday present from my husband. I can honestly say I have not enjoyed something so much in ages! The course was fun, informative and practical. I can't wait to cook for my friends and family! I will definitely be back for another course!"
	Catherine McCarthy, 06 Apr 2008 (Flavours of the Orient, 05 Apr 2008)


	"Thank you Steve and Team for a very enjoyable course and excellent lunch. I shall be trying out the Spring Dinner menu on my Family Easter Sunday. I have already hinted for another course for next Christmas."
	Mary Dalziel, 15 Mar 2008 (Spring Dinner Menu, 08 Mar 2008)


	"Went on the course as a last minute urge and it was very pleasant surprise, The content was superb the presentation outstanding and a fund day out was had by I believe all on the course Steve know his stuff and can impart his knowledge – Thanks You"
	Dean Forbes, 03 Feb 2008 (Stocks and Sauces, 24 Jan 2008)


	"Dear Steve apologies for late feedback - recently returned from France where I was able to impress family & friends with new sauce skills - gravy will never be the same again! Cheers Colin."
	Colin Ball, 12 Jan 2008 (Stocks and Sauces, 22 Nov 2007)


	"Thanks for an extremely enjoyable and informative course, that was appreciated by all who attended yesterday. Brook Hall takes the technical excellence of Le Manoir's cookery school and presents it in a less intimidating, more welcoming, family-run atmosphere... "
	Paul Herriott, Brookhall, 12 Nov 2007

Gift Vouchers

Stuck for a present? Why not buy your loved one or friend a Cookery Course Gift Voucher?
Or how about a Gourmet Break for two, including a three-course dinner an overnight stay, before a cookery course for one or two guests the next day?
Our vouchers have a six month expiry date and the recipient can choose the course type and date themselves. Click here to buy online or telephone 01296 712111

Dine at Brook Hall!

NEW! We are now opening for dinner most Friday and Saturday nights, serving a three-course menu for £28 per person.

Click here for details of our forthcoming Dinner Menus

FREE VIDEOS

Click below for two free videos of Steve Bulmer demonstrating How to Carve a Roast Chicken and How to Prepare a Crab.

Whether you’re planning a small, stylish dinner or a large party, Steve and his team are here to help.

Cook with your friends at Brook Hall, then have your partners join you at Brook Hall for your own private dinner party - and we'll do the clearing up!

If you are coming from further afield, why not stay overnight in one of our beautiful bedrooms and enjoy a gourmet dinner?

Come to Brook Hall for an awayday with a difference, from a stylish breakfast meeting to an exclusive private dinner.

Creative Cookery Limited (trading as Brook Hall Cookery School)
Registered Office: Brook Hall, 9 Sheep Street, Winslow, Bucks. MK18 3HL. Registration No: 05775474 UK
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