If you dream of winning ‘Come Dine with Me’ or becoming the next ‘BBC Masterchef’, why not spend an evening brushing up you culinary skills at Brook Hall Cookery School with ex-Le Manoir chef Stephen Bulmer?

Brook Hall is launching a series of Evening Cookery Workshops on Thursday nights, starting on 16th September 2010. These two-hour sessions will each cover a specific subject with guests learning to cook two or three delicious dishes, often with several variations that can be made from each. Workshop subjects range from core techniques like Knife Skills, Fish & Shellfish and Meat & Poultry cookery, to repertoire development classes like Italian Cookery, Oriental Cookery and Delicious Desserts.

Those with lesser ambitions wanting a bit more help with the daily grind might like Quick Suppers, while those in search of comfort and indulgence will no doubt enjoy the Chocolate workshop. Students arrive at 7.15pm for a complementary glass of wine or soft drink before the workshop starts at 7.30pm. Steve and the group work together to prepare the dishes, so there’s plenty of opportunity for everyone to get involved in the cooking…and enjoy eating the results, before going home around 9.30pm. Stephen Bulmer, head chef and owner of Brook Hall, says: ‘Many people want to improve their cooking or expand their range of recipes, but simply don’t have the time to spend a whole day at Brook Hall. Our evening workshops will enable them to build their skills and extend their repertoire of dishes week by week.’

Workshops will run most Thursday evenings and are priced at £45 each. If you book a course of 5 workshops at one time (for the same person) you pay just £200, bringing the individual price per workshop down to £40. Gift vouchers are available for both evening workshops and full-day cookery classes making them an excellent present for foodie partners and friends.

A finalist in the Young Chef of the Year in both 1992 and 1993, Stephen Bulmer has appeared on numerous television programmes including Ready, Steady Cook. He has also worked in top restaurants such as Le Manoir aux Quat’Saisons, Zafferano and Nobu.

During his time as Cookery School Director at the Raymond Blanc Cookery School, Steve gained huge acclaim from both students and journalists as an outstanding teacher with a rare gift for combining entertainment with education.

Brook Hall was an instant success when it opened in 2007 and is regularly featured in national media as one of the UK’s top cookery schools.

Information on evening workshops, full-day cookery classes, private dining and event catering at Brook Hall can be found at www.brookhall.net