No technical knowledge is required, skilled and cautious cooks will both gain from this course.
This course is designed to give you the knowledge and confidence to cook a range of dishes using fish and shellfish. We will teach you how to fillet and prepare round fish like Mackerel or Sea Bass and flat fish such as Plaice or Brill. We will also show you how to prepare Mussels, Prawns and Crab before letting you create a range of dishes using those ingredients.
You will be guided into what to look for in terms of quality and seasonality when purchasing seafood and we will teach you how to utilise every product to the full by making bisque and stocks with the trimmings and shells.
Our style is professional but fun and open, we want you to leave us with a sense of pride in what you have produced. You be made to feel comfortable to ask any questions, there is no such thing as a silly question and if you feel you need to ask there is usually someone else in the room thinking the same thing!
The day will be full of top tips and chef’s secrets to give you confidence and make life in the kitchen a lot easier.
If this is a gift a physical voucher can be purchased for first class post here or second class post here.
If you are unavailable to attend listed dates and would like to be added to a waiting list for future events, please email us and we will let you know when new dates are added.
Schedule of the day
9:30 | Arrival and introductions. |
9:45 |
Filleting demo, round and flat fish, filleting, pin boning and skinning. Stock making. |
10:15 |
Guests fillet their own fish and prepare them for cooking and make their own fish stock. |
11:00 |
Demonstration |
12:00 |
Lunch |
12:30 |
Demonstrate preparation of brown crab and king prawns including making a bisque. |
13:15 |
Demonstration |
13:45 |
Guests return to their benches and make a range of dishes using the fish and shellfish they have prepped. |
15:30 | Guests sit down and share their creations. |
16:00 |
Recap, questions and answers, depart until next time. |
Sample dishes that guests may include:
Coconut crusted brill with Asian summer roll
Baked Plaice with Prawn Butter Sauce
Mussels with Cider and Fennel
Crab cakes with fermented wild garlic and smashed avocado mayo
Kerala crab curry,with Naan
Go home, confident and proud with the skills and experience to make dozens of different variants of these recipes from scratch using the principles and building blocks you have learnt today.
Please let us know about any dietary requirements when you book this course. We will aim to accommodate.