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Owned and run by Stephen Bulmer, who was previously head chef of the Raymond Blanc Cookery School at Le Manoir aux Quat'Saisons, Brook Hall provides a relaxed, intimate location for private dining
and small meetings. Cooking-based teambuilding events in the teaching kitchens are a speciality, and a day can easily be created to suit the specific needs of your company. Practical classes are
available for a maximum of 10 people, while cooking demonstrations can be held for up to 20. The cookery school is set within a stylishly decorated Grade II-listed townhouse and the ground floor
dining room and drawing room are both available for top-quality dining and small receptions for up to 30 people.
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