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Most of our cookery courses are one day practical classes for up to 10 students and are priced at £175. In some case we offer a Part 1 and Part 2 for a course. These parts are not progressive, so can be taken in any order, and just reflect the wide range of recipes within the subject area.
Students arrive at 9.30am for coffee and teaching starts at 10am. We break for lunch (included in the price) at around 12.30pm and resume class around 1.30pm. Teaching ends around 3.30pm.
We occasionally hold special interest classes or guest speaker days for up to 20 guests in our demonstration kitchen. These classes are primarily demonstrations but do allow for some student participation. See Special Interest Courses below.
All children's courses are a 1/2-day in length. These classes are either from 9.30am to 12.30pm or from 1pm to 4pm, including coffee or tea as appropriate, but not including lunch. See individual dates for 1/2-day course pricing.
We have grouped our courses by ability level and area of interest, to help you find what suits you best.
Please click on any course to see a list of dates for that course. |
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Absolute Beginners: (Full Day, Practical)
If you’ve never got beyond ‘pinging’
the microwave, this is the course for you! Learn the
basics of preparing simple, good food in a day - from
a simple pasta supper to a delicious Sunday Roast with
all the trimmings.
Children’s Courses: (Half Day, Practical)
Fun, nutritious recipes to help children
appreciate the wonderful flavours of fresh, seasonal
produce and home made food. Classes for children aged
6-8 years, 9-12 years and Parent (…or grandparent) and Child (6-12 years).
Teenagers' Courses: (Half Day, Practical)
Tasty, healthy recipes made with fresh, seasonal produce
which introduce basic cookery skills.
Off to University: (Full Day, Practical)
Straightforward survival cooking for students from breakfasts, to simple suppers, to Sunday roasts. All dishes
are cheap, quick and easy to prepare with minimal equipment required.
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Meat and Poultry: (Full Day, Practical) Learn the core skills of meat
cookery through delicious recipes using roasting, braising,
pan-frying and poaching.
Fish and Shellfish: (Full Day, Practical) Covering basic filleting,
poaching, and frying; together with more sophisticated fish
dishes, sauces and garnishes.
Stocks and Sauces: (Full Day, Practical)
Learn the classic techniques and chef’s tips for making top quality sauces
to accompany meat, fish and desserts.
Vegetarian Cooking: (Full Day, Practical) Fantastic vegetable-based dishes,
which are satisfying alternatives for meat and fish eaters,
as well as suiting those who only eat vegetarian food.
Delicious Desserts: (Full Day, Practical) Learn how to make the most delicious
desserts from light, refreshing and fruity to creamy,
chocolaty sheer indulgence!
Bread Making: (Full Day, Practical)
Two classes to suit your level of experience: Beginners Bread Making with Stephen Bulmer introduces basic bread techniques, while our Bread Making Masterclass with top Artisan Baker Dan Degustibus will suit experienced bread makers who want to broaden their repertoire of bread recipes.
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Advanced Culinary Skills: |
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Stephen Bulmer Masterclass: (Full Day, Practical) For experienced cooks who want to learn classical techniques and restaurant-style cooking. |
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Cockburn's Seasonal Practical Courses:
(Full Day, Practical) Exciting dishes to celebrate the best, fresh produce in season
and the cookery techniques to make the most of them, complemented by Cockburn's fine range of ports.
Italian Cookery: (Full Day, Practical)
Learn the foundations of Italian Cookery and how to make flavourful, authentic dishes with typical Italian produce
Around the Mediterranean: (Full Day, Practical)
Journey through the flavours of the Mediterranean, from
the Riviera to the Middle East
Flavours of the Orient: (Full Day, Practical)
Build your knowledge of the techniques and core flavours
of Far Eastern cuisine, including Japanese, Chinese,
Thai and Indian specialities. |
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Special Interest Courses: |
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One-off courses throughout the year, focusing on single subjects of seasonal or specialist interest, such as:
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Dine at Brook Hall! |
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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 |
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FREE VIDEOS |
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| Click below for two free videos of Steve Bulmer demonstrating How to Carve a Roast Chicken and How to Prepare a Crab. |
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Cook Now, Dine Later |
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Ever wanted to have a large dinner party with friends, but cant face the stress of the preparation or the clearing up? Our private Cook Now, Dine Later class is the ideal combination of cookery course and exclusive dinner party.
Plan your perfect dinner party menu with Steve and then come to Brook Hall to prepare it - with a few friends if you like. After a light lunch, Steve and his team will help you prepare your dinner, to be served in our elegant dining room seating up to 16 guests. That evening, your partners and friends come and join you at Brook Hall to enjoy dinner party, while we do all the clearing up!
Please call 01296 712111 for further information.
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