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....and you will be tutored through the session to make the most of your seafood and the recipes prepared. 

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 2 - 3 dishes to enjoy for supper. We aim to demonstrate some dishes to taste too. Any leftover fish or prepared dishes you take away with you.

Tea and coffee are available at the start of the evening and a glass or wine (or two!) and soft drinks to finish the evening.

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



A colourful array of spicy dishes using a good selection of seafood, you will create:
Albacore Tuna Spicy Poke Bowl
Sockeye Salmon Ceviche
Mixed Chilli Prawns
and enjoy these with the chefs creations of
Home-made Guacamole, Tomato and Coriander Salsa, Red Cabbage Slaw soured cream and flour tortillas. Tuck into this for supper with a couple of beers. As always you will have a recipe pack to take away (and any left over dishes)

CHAR-GRILL AND SMOKE EVENING (and food that is good for the BBQ)
Excellent ideas for a BBQ when you are cooking for a large crowd.
You will prepare seabass for Hot Smoked Chermoula Bass with Spicy Salsa Rosso
Char-gilled Swordfish with Lemon, Olive and Marjoram Dressing
Chargrilled Turmeric Cuttlefish steak with Morrocan Cauliflower Couscous

The chef team will prepare Beer Battered Deep-Fried Cod Collars for you to try with our Home-made Tartare Sauce. You can enjoy this as an informal supper with a couple of glasses of wine.
As always you will have a recipe pack to take away and any dishes that you haven't managed to eat!



To book multiple places it can only be booked via our admin office. Call us on 0207 517 3548 to make the booking

GLOBAL SHELLFISH CLASSICS - Newfoundland lobster, steamer (venus) clams, large Argentinian red prawns and octopus

Working with a selection of shellfish including venus clams,  Newfoundland lobster and wild Argentinian red prawns - you will create:
Tomato based Manhattan Clam Chowder
Prepare a lobster to create your own Lobster and Black Pasta with Pernod
Peel and devein the prawns to create your own Prawn Tempura with Chilli Ginger Dipping Sauce.
The chef team will prepare Slow-cooked Octopus/Cuttlefish Casserole with Saffron and Lemon to taste.
You take away recipe packs and anything you can't eat - to enjoy at home.

MORE SHELLFISH CLASSICS - crab, King scallops, Dublin Bay prawns and cockles. 

Working with spider crab, King scallops, Dublin Bay prawns (Langoustines) and cockles.
Learn how to dress a cooked crab for making your own
Crab Thermidor.
Prepare King scallops create Seared Scallops with Black Butter
The chef trainers will prepare Vietnamese Crab Summer Rolls as a taster.
You will prepare Dublin Bay Prawn and Samphire Cocktail and the chef trainers will demonstrate the best way to make a Lobster Bake for tasting.
You steam open cockles and create Cornmeal Cockle Popcorn to serve with Hastings Lemon Ketchup.


FRIDAY 9TH AUGUST: Hake, Lemon sole and sardines. 
Working with sardines, you will learn how to butterfly fillet them to grill to perfection and serve as Salted Grilled Sardines with Romesco Sauce
Learn how to fillet a lemon sole - like a fishmonger - and pan-fry to serve as Pan-fried Sole with London Gin and Chive Beurre Blanc
The chef team will demonstrate how to prepare hake and creat Hot Smoked Hake with Salsa Verde and Samphire.

FRIDAY 16TH AUGUST: Monkfish, pollack and silver pomfret and yellow tail snapper (popular exotic fish) 

Learn how to fillet and 'deep-skin' a monkfish fillet and pin-bone and skin a pollack fillet to create 'Pot au Feu de la Mer' - poached fish in a saffron and tarragon seasoned fumet and finished with creme fraiche and serve with new potatoes.
Best fish stock will be prepared for you during the evening. 
Prepare pomfret to stuff and roast as Pomfret with Mango Couscous Stuffing
The chef team will prepare a yellowtail snapper to create Vietnamese Roast Fish to taste.


18:30pm - 21:30pm

Booking course

  • Description
  • Customer comments (102321)
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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