Friday Evening Seafood

10-12 People
3.00 hours
£ 89.00

Come,  unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!

This is a HANDS ON PRACTICAL CLASS....(with all the hard work taken away as the chef trainers will have everything ready to go - all you have to do is prepare your own seafood ready to cook)

If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes  - this is the course for you.
Join the chef trainer team from the school to cover fish preparation techniques and then create a simple first course followed by a more detailed main course.

Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548


Working with mussels, clams, oysters, scallops and cuttlefish you will create some classic dishes to enjoy for an informal supper including: Mussel and Clam Bourride, Grilled Oysters with Pernod and Dill, Seared Scallops with Beurre Noir and Salmon Roe and the team will make a Risotto Nero to serve with your own cooked Pan-fried cuttlefish. The team will also cook both Canadian Lobster and Native Lobster, explain the difference and serve these up to taste

Friday 25th January - CLASSIC FISH EVENING 
Working with lemon sole, mackerel and stone bass create Grilled Lemon Sole with Burnt Blood Orange Hollandaise. Learn how to fillet and smoke it for Home Smoked Mackerel Salad with Winter Leaves, Hazelnut and Parsley Dressing. The chef trainers will demonstrate Salt Baked Stone Bass with Aioli to serve as part of a supper. Taste Torbay sole along side the Lemon sole.

Friday 8th February - THAI HOUSE EVENING 
Back by popular demand - owner of the Thai House in St Leonards - Adam Turner - will be joined by his head chef - the fantastic Sawek - who will be  demonstrating during the course of the evening. This course is hands - on practical and part demonstration and you will create a number of Thai classics.

Friday 22nd February - TURBOT AND DUBLIN BAY PRAWN evening (and cooking tuna steaks to perfection!)
Working with a farmed turbot and Dublin Bay prawns (langostine), fillet and skin turbot and cook the prawns and create a rich fish stock used for a Bisque reduction to serve with poached Turbot and Dublin Bay prawn Bisque. Seasonal accompaniment to serve. The chef trainers will prepare Spicy Tuna Sliders to serve as an appertizer and demonstrate the cooking of Tuna Tataki to taste with a Ginger and Wasabi Dressed Salad.

Friday 22nd March
Seaweeds make up 25% of all farmed seafood...and as part of a balanced diet offer a nutritional boost. The various seaweeds contain vary levels of minerals, anti-oxidants, iodine and tyrosine (involved with thyroid function) and with fiber are good for gut health.Trending as a 'super food' you will learn about red, green and brown algae's and why understanding how to use them is essential. Prepare them and create some stylish dishes to serve with or without seafood as part of a vegetarian and pescatarian diet! Miso Soup with Wakame and Nori will be served on arrival and then create Stir-fried  Monkfish and Sea Thong with Broccoli, Ginger and Sesame, Poached Clams (or cockles) with Laver Bread and Steamed Sea Bream with Dulse and Pernod Butter. 


18:30pm - 21:30pm

Booking course

  • Description
  • Customer comments (42401)
Techniques covered

Something different every evening. Come and learn how to prepare a number of different species of seafood to give you confidence to cook fabulous seafood dishes for your friends.

What to Expect

Join the chef trainer from the school to cover fish preparation techniques and then create a simple first course followed by a complex main.

Who should attend

Those who want to enjoy more seafood and gain confidence in preparing and cooking different species.

What you take home

A recipe pack and any seafood you have prepared and haven't eaten.

Can I buy fish?

If you would like extra fish to prepare at home, please place an order at time of booking, or call a week prior to discuss

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