Office 30 Billingsgate Market, Trafalgar Way, London E14 5ST Tel: 020 7517 3548
|
Practical Fish and Shellfish Preparation and Cookery Courses
Educating Eaters: read a great article about our courses in Times here Click the links below to find out about each week day course Catch of the Day; Monday at Billingsgate; Evening classes; Masterclasses; Fish knife skills ; Fish and shellfish preparation day; Shellfish courses; Parent and child Please note with all fish, availability can suddenly fluctuate, if a fish is unavailable on the date in question another species will be utilized on the day.
'Catch of the Day' 1 & 2 practical fish and shellfish preparation and cookery courses book both Catch of the day (1&2) courses and pay £370 (instead of £385) Read a review of our 'Catch of the Day' course printed in the Telegraph here.
Timings : 6.15am 2.15pm approx (if you arrive early tea/ coffee is available from cafes on the Market floor). Class size : 12 - 14 What to expect 'Catch of the Day 1' : After registration and a brief introduction about life at Billingsgate you will enjoy an escorted market visit identifying the many species of seafood available on any one day, with a focus on quality assessment. This initial session is usually led by one of the team from the school and the fisheries inspectorate. A cooked breakfast is served at 8am when there is a chance to ask more questions. All fish is purchased ready for the day, but during the market visit there is an opportunity to purchase further products. We have plenty of chiller space to store extra items during the day, but limited freezer space, so please ask for guidance if you wish to shop as you go. If you think you may buy extra fish please bring cash, most businesses will not accept cheques. After breakfast the first part of the hands on practical session looks at fish preparation. We choose a selection of species to work with reflecting the best on the market on the day. You will cover many aspects of fishmongering and look at the best equipment for the job. During the session you will make a rich fish stock to use for lunch. The species we work with may include trout, mackerel, sardines, plaice/lemon sole, gurnard, sea bream, coley or pollack to name a few (all depending on what is best on the day). Once a fish is prepared we talk through ways to cook it, the fish demonstrated are then served as part of lunch. The fish that each guest prepares is wrapped ready to take away. Several recipes are either cooked or ideas given during the course of the day. We try to cover many cooking techniques including poaching, grilling, baking and pan-frying. The guests prepare their own lunch using some fish prepared during the course of the morning, this is served at the end of the morning along with a glass or two of wine. Who should attend: This course is suitable for those who want to get some basic fish preparation skills under their belt and try something new. Our recipes are versatile but simple. They demonstrate just how quick and easy it is to include more fish and seafood in your day to day diet. No previous experience is required, just interest and enthusiasm. Those with some fish preparation experience and who would prefer to prepare more unusual and exotic fish species, such as Mahi Mahi, John Dory, conger eel or cuttlefish and cook using more complex recipes may wish to consider taking Catch of the Day 2' . Cost : £190 (all inclusive) Praise for 'Catch of the Day' "I attended the Catch of the Day 1 course yesterday and just wanted to say a huge thank you to the team for a wonderful experience. The market visit was well worth getting up early for. I loved the atmosphere and CJ's informative, interesting and enthusiast commentary. She clearly loves her job and is very good at it. Her joy for the place was infectious. I'm also grateful to the traders who were friendly and helpful. A special thank you to Eithne, who took our cookery course, for her patience with me. I wasn't the most adept or confident with the fish knife & different species. However she endured my endless queries and was more than helpful. I had saved up to do the course and it was worth every penny, especially with all the gorgeous fish and dishes I took away with me. I have bought the cookery book, and am looking forward to practising at home." RK, NW London, June 2010. I attended your Catch of the Day course recently and would like you to let you know that I thought the course excellent. The market trip was fascinating and very informative. The course content was comprehensive, and the tutors very knowledgeable and encouraging. I have to admit that I did not expect to learn quite as much nor to have as much prepared fish to take home. The fish was fantastic; I don't think I have ever had such fresh fish!" "Just wanted to say thanks again for an absolutely brilliant course, I did the Practical catch of the day with CJ last thursday and wow what a course!! I can't fault it one bit, from the tour of the market with Rob, to the cooking with CJ and her team, the standard was just superb. I learnt so much, improved my knife skills and corrected a few things along the way as well!! To finish it all off, my wife and i enjoyed eating the results my hard work for the next few days! Can't wait to do another course with you all. Thanks again." The six pictures immediately below were taken by Rogan MacDonald when 'Time Out' recently reviewed our 'Catch of the Day' fish cookery course. The full article can be read here , Rogan retains ownership of these pictures and his other work can be viewed here.
More praise for our full day courses: "I want to share the wonderful tastes with my family, each time I make one of the dishes I will have lovely recollections of the day. Thank you for what was a truly insightful and varied course. I now feel confident to be able to tackle any fish recipe." "I just wanted to tell you what a fabulous day my friend, Marie and I had on Thursday, I thought it was great value for money, I learnt a lot more than I expected to, especially from Barry that took us around the market, and my children thoroughly enjoyed trying all the fish I took home. I went back to work today and told everyone how wonderful you and your team are only to discover that they already knew!" "Thanks again for a lovely day I am sure I will be back". Full day Catch of the Day Practical Fish Preparation and Cookery course dates in red currently fully booked waiting list available Course costs: £190 (2010 vouchers valid) Dates for 2011 - Catch of the Day 1 Friday 9th September, Tuesday 13th September, Thursday 22nd September, Thursday 29th September (followed by COTD 2), Friday 7th October, Friday 14th October, Tuesday 18th October, Friday 28th October Friday 4th November, Friday 11th November, Wednesday
16th November (followed by COTD 2). book both Catch of the day (1&2) courses and pay £370 (instead of £385) Reserve
your place using our online course reservation form here
'Catch of the Day 2' practical fish preparation and cookery course with CJ Jackson. This course is designed for the many who have enjoyed the Catch of the Day 1 and who would like to expand their knowledge and put their fish filleting skills to practice. Timings : 6.00 for 6.15am 2.15pm approx (The school opens at 6.00am , if you arrive before this time we recommend that you pop into one of the market cafes for tea or coffee). Class size : 12 - 14 What to expect : We start the day with an early morning escorted market tour. You will be shown a wide variety of fish and seafood species and how to assess their quality. At about 8am we serve you a cooked breakfast. The main hands on' part of the session then begins with you preparing a range of seafood, followed by learning how to cook them with CJ and her team. Catch of the Day 2' selects some of the best exotic and more unusual (often less used too) fish available on the day. We choose the fish, based on quality and season, from among species such as John Dory, snapper, mahi mahi, sea bream, brill, halibut, cuttlefish or crab. We cover the basics of fish preparation as they apply to more unusual species and help build your knife skills confidence. During the cooking session we focus on some basic techniques, including making stock and cook more complex recipes. At the end of the session you enjoy eating one of the recipes you have cooked for lunch with a couple of well deserved glasses of wine! Who should attend: This course is most suited to those who have attended Catch of the Day 1' and who now want to gain more confidence dealing with some new fish and shellfish species. Our recipes for this course are a little more challenging but still demonstrate ease and versatility. Some basic gutting and filleting experience is helpful as is interest and enthusiasm. What you take home You will have prepared about 6 species of fish and seafood, some of which you will eat for lunch. The remaining fish are prepared as dishes to take away, so something to eat in the evening too.
Reserve your place using our online course reservation form here
Catch of the Day 2 Full day Course timings: 6.15am 2.15 approx (if you arrive early tea/ coffee is available from cafes on the Market floor). Course costs: £195 (includes free cool bag) All these dates follow on directly from a Catch of the Day 1 dates in red currently fully booked waiting list available Dates for 2011: Friday 30th September (COTD1 on the 29th September) Thursday 17th November (COTD1 on the 16th November) Reserve your place using our online course reservation form here book both Catch of the day (1&2) courses and pay £370 (instead of £385) Catch of the Day 3 18th November 2011 - £220 Working with a selection of two large fish including responsibly sourced farmed halibut, pollock or hake, focusing on how to portion these in a number of ways and using other boning techniques with various methods of cooking. Plenty of fish to take away, a couple of the portions that are prepared will used for lunch. Reserve your place using our online course reservation form here
Read a great article about our courses in Time Out here
Making the Most of Fish and Meat Making the Most of Meat: Monday 3rd October (working
with less expensive cuts of meat and covering some basic cooking
techniques) What
you learn The
following recipes will be demonstrated and enjoyed for lunch:
What
you take home Reserve your place using our online course reservation form here Making the Most of Fish: Dates to be announced can include optional visit to the market: £150 without visit £125 Join the Seafood Training Team for a day in the kitchen. We will be promoting our new book – The Billingsgate Market Cookbook by CJ Jackson and demonstrating how fish is prepared. During a hands on practical session each person will prepare 4 dishes to take away using the best species of fish on the day. Recipes could include: Seabass and Fennel Tray Roast, Roast Salmon with Ginger and Chilli Dressing, Goan Seafood Curry, Billingsgate Merchants Fish Soup or Creamy Seafood Pasta with Pernod. Reserve
your place using our online course reservation form here
Shellfish Workshop with Ken Condon and CJ Jackson dates in red currently fully booked waiting list available Dates for 2011 Friday 16th September, Thursday 13th October, Friday 25th November. Course cost: £195 Reserve your place using our online course reservation form here CJ Jackson, Director of the school presents this day with retired fishmonger and shellfish enthusiast Ken Condon . Timings: 6.15am 2.30 aproxmiately (if you arrive early tea/ coffee is available from cafes on the Market floor) Class size: 12 14 What to expect: This is a fun and informative day when we aim to cover as many aspects of shellfish preparation as possible (depending on season and availability) The day beings with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed by an introduction to the day. After a short introduction to the day we look at the preparation of many different species of seafood. The course is mainly practical and each person is given the opportunity to prepare a dressed crab, cooked lobster, prawns and langoustines ( Dublin Bay prawn) prepare a variety of clams, scallops and squid. A cuttlefish or octopus is demonstrated as is the cooking of langoustine (Dublin Bay Prawn). After coffee the session moves onto cooking, part of which is demonstration (Octopus in Rioja, Shellfish stock) and practical hands-on (Lobster and Langoustine Samphire Salad, Clam Bourride, Seared Seafood Salad). At the end of morning everyone sits down to enjoy 1 of their dishes the rest at packed up to take away and this is all served with a glass or two of wine. What you take away: Dressed crab, Lobster and Langoustine Salad and Seared Seafood Salad and a cool bag. Reserve your place using our online course reservation form here Shellfish
Workshop half day - Saturday 3rd September dates in red currently fully booked waiting list available Join
the team at the training school for a morning of shellfish preparation
and cooking. The day will be divided into a hands on preparation
session and cooking demonstration. Reserve your place using our online course reservation form here
Reserve your place using our online course reservation form here
Fish and Shellfish Preparation Day
0615 - 1330 TBA Join us for a full day preparing fish and shellfish. After a market visit you will spend the day in our knife skills room, a typical selection may include: Gutting and cleaning mackerel and trout; trimming, scaling and filleting bream; preparing a monkfish tail; skin and pin bone coley fillet; prepare squid, shuck oysters and scallops and trimming and filleting flat fish such as lemon sole. Course cost £185 Reserve your place using our online course reservation form here
Japanese Workshop with Feng Sushi
AN INTRODUCTION TO JAPANESE COOKING TBA Reserve your place using our online course reservation form here About Silla Bjerrum: I have lived in the UK for 15 years and worked with sushi since I first arrived. I learned my skills from an English man in Chelsea, but thereafter travelled to Japan regularly to better my knowledge and skills. Opened Feng Sushi, with Jeremy Rose, 9 years ago. We now have 6 branches all in London. I have been teaching a class inhouse for the last 5 years, but also teach at Leiths and Divertimenti. Timings: 6.15am 2.30pm approximately (if you arrive early tea/ coffee is available from cafes on the Market floor) Class size: 12 14 What to expect: This very informative day begins with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed by an introduction to the day. There is only a small amount of fish preparation on this course as the focus is on using typical Japanese ingredients and cooking a variety of traditional dishes with a Feng Sushi twist'. The day will take away some of the mystique surrounding Japanese cooking. Dishes prepared are taken from Feng Sushi repertoire and may include classics such as Miso Soup, Japanese Soba Noodle Salad, Seared Yellowfin Tuna Sashimi with Fresh Herbs and Dipping Sauce, Tiger Prawn Make with Mizune and Yuzu Tobiko, Spelt Grey Mullet Tempura and Beetroot Marinated Salmon Nigiri with Beetroot Sprouts. This is enjoyed for lunch with Japanese Beer. Reserve your place using our online course reservation form here
Masterclasses at Billingsgate Japanese Masterclass with Silla Bjerrum, Executive Head Chef and Director of Feng Sushi
dates in red currently fully booked waiting list available Friday 23rd September, Thursday 24th November. Cost - £195 (all inclusive). Including information about ingredients, advanced sushi and sashimi preparation and other methods of cooking. Timings: 0615 1400 (if you arrive early tea/ coffee is available from cafes on the Market floor). Reserve your place using our online course reservation form here JAPANESE MASTERCLASS About Silla Bjerrum: I have lived in the UK for 15 years and worked with sushi since I first arrived. I learned my skills from an English man in Chelsea, but thereafter travelled to Japan regularly to better my knowledge and skills. Opened Feng Sushi, with Jeremy Rose, 9 years ago. We now have 6 branches all in London. I have been teaching a class inhouse for the last 5 years, but also teach at Leiths and Divertimenti. Timings: 6.15am 2.30pm approximately (if you arrive early tea/ coffee is available from cafes on the Market floor) Class size: 12 14 What to expect This very informative day begins with an escorted market visit focusing on species identification and assessing quality. We serve a cooked breakfast at around 8am which is followed by an introduction to the day. There is only a small amount of fish preparation on this course as the focus is on cooking sushi (sweet vinegar rice) rice and preparing fish to be used in sushi and sashimi all with the Feng Sushi twist'. Typical dishes may include Marinated Mackerel Sashimi, Sashimi platters with organic Atlantic salmon and Yellowfin sashimi. Various Nigiri (lit grip' sushi using Yellowfin Tuna, organic salmon and the freshest fish on the market. Also included are a selection of Nori Maki rolls with handpicked white crab meat. Silla starts her session by giving a masterclass in the cooking of sushi rice and how to prepare it to perfection. The day is full of lots of tips, fabulous dishes and we have great feedback by all attendees.
Reserve your place using our online course reservation form here
Game Masterclass with Master Butcher Gary Williamson Sunday 20th November Sunday 22nd January 2012 CJ Jackson is the school's director, food writer and teacher. She runs and teaches at the school. Fish is one of her main passions, but she is also very interested in working with seasonal produce both writing about it and cooking it along with food from the wild. She is looking forward to creating dishes to utilize the game prepared on this course. (CJ is co-author of Leiths Seasonal Bible and Leiths Fish Bible both published by Bloomsbury ) Timings: 08.30 15.00 Class size: 10 12 (if you arrive early tea/ coffee is available from cafes on the Market floor) What to expect: You will spend the first part of the morning working with an Instructor who will guide you through plucking, drawing, dressing, jointing and boning a variety of both feathered and furred game. Depending on availability we hope to work with guinea fowl, pigeon, pheasant, venison, rabbit and duck. The morning will be a combination of hand's on and demonstration. Chefs will also be on hand during the morning to create a couple of recipes to try for lunch. After a short lunch break you will have the opportunity to create 3 recipes to take away at the end of the day. Who should attend: Anyone with an interest in game, whether as a keen shot or someone who simply enjoys eating it. It is also a good course for anyone wanting to pick up tips for plucking, drawing and boning various types. What you take home: Lots of new skills along with 3 full prepared dishes to either freeze or cook at home. Cost - £195 (all inclusive). Reserve your place using our online course reservation form here
This event is the most exclusive we offer. Do not miss the chance to gain a fascinating insight into the working kitchen of one of the top 12 Livery Companies. Executive Head Chef at Fishmongers' Company, Steve Pini, will be delivering his fish cookery day, based on his cook book. We offer open gift vouchers as presents
PRACTICAL FISH ON MONDAYS AT BILLINGSGATE Our new practical courses are designed for those who would like to do some hands-on preparation of fish. The dishes are focused on everyday preparation of fish and are perfect if you want to incorporate more fish into your diet. The days are taught by our team of chefs who have many years teaching and cookery experience behind them. They are all very approachable and like to create a friendly and informal atmosphere. Practical hands-on fish preparation and cookery demo session Cost : £100 (With Billingsgate buyers guide) Dates in red currently fully booked waiting list available. Dates for 2011 Monday 12th September, Monday 10th October. Timings : 9.30am 2.00pm Class size : 12 - 14 What to expect : Join us for coffee and a general introduction to the market at 9.30am . You will then spend 2 hours preparing 3 species of fish and a couple of recipes to take away. The second part of the course is a demonstration cookery session where you will be instructed on how to prepare a further 3 4 species and these are then cooked for you to serve as a taster of the dish. Who should attend: This class is open to anyone wanting to include more seafood in their diet. It does have a good hands on element, the last 2 hours is a cooking demonstration using the species prepared during the morning. What you take away: Some new skills and some prepared dishes. Recipes as with all our courses are handed out. Bring a cool bag to carry it all home. Cost : £100 with Billingate Buyer's Guide
Reserve your place using our online course reservation form here Fish and Shellfish Saturdays at Billingsgate We offer four different courses on Saturday's, these are Catch of the Day Saturday (half day), Pasionate about Fish, Passionate about Shellfish and Mastering the Art. We are unable to organize an escorted market visit for health and safety reasons as the market is exceptionally busy. For those who wish to see the market in action you are free to wander around before the course begins. We also operate escorted educational visits around the market during the week. More info on market visits here. We run a half day class and a variety of different full day classes each month so there is plenty to choose from. Saturday's Catch - Practical Seafood Preparation & Cookery Classes dates in red currently fully booked waiting list available Dates for 2011 Saturday 10th September, Saturday 17th September Saturday 1st October this course will be run alongside Saturday Shellfish, Saturday 15th October, Saturday 29th October, Saturday 12th November. Timings : 0830 1300 (if you arrive early tea/ coffee is available from cafes on the Market floor). Class sizes vary but attendees will be working in groups of 12-14.
What to expect on Catch of Day Saturday: Join us for coffee and a general introduction to the market at 8.30am . Part of the morning is a practical hands on session spent working with 3 species of fish learning some basic fishmongering techniques. The fish you prepare is yours to take away to enjoy over the weekend. The second part of the morning is a demo cooking session where further species of fish are prepared. The chefs will then cook 5 6 recipes using fish used during the course and served as a taster with a glass of wine. Who should attend Catch of the Day Saturday: This class is open to anyone wanting to include more seafood in their diet. It does have a good hands on element, the two hours are a cooking demonstration using the species prepared during the morning. What you take away: New skills and recipe ideas to cook at home and some fish to cook for dinner. We recommend that you bring a cool bag; we do sell them for £2.50 each. Cost : £100 with Billingate Buyer's Guide "I just wanted to say how much I enjoyed "Catch of the Day", 1/2 day training course today. I came along with my friend, having bought the course for her 30th birthday. We both had a thoroughly enjoyable day and learnt more than I had ever anticipated. CJ is a brilliant tutor and host and made the group feel very welcome. She has obvious enthusiasm for the subject, is skillful, entertaining and very approachable - a tremendous asset to the school. As well as having an excellent introduction to the market, we learnt how to skin, fillet and bone a variety of different fish types and also some different ways to cook with each one. I can't wait to put my new skills into practice and look forward to coming back again soon! Thank you". Reserve your place using our online course reservation form here Shellfish Workshop half day - Saturday 1st October Join
the team at the training school for a morning of shellfish preparation
and cooking. The day will be divided into a hands on preparation
session and cooking demonstration. Reserve your place using our online course reservation form here Knife sets available, click images below for more details.
Mastering the Art - Full day practical fish prep and cookery courses (Market introduction option 0700-0720) dates in red currently fully booked waiting list available Dates for 2011: Saturday 24th September Saturday 22nd October, Saturday 5th November, Saturday 26th November. Reserve your place using our online course reservation form here ****Attendees on this course receive a free Billingsgate Market Buying Guide illustrated by Virginia Powell (text by Chris Leftwich, Chief Fisheries Inspector and CJ Jackson, Director of BSTS) Price £5 Timings : 8.30pm 3.30pm (if you arrive early tea/ coffee is available from cafes on the Market floor) There is an optional market introduction in office 28. The team from the school will offer refreshments between 7 – 7.20 am with a short introduction to how the market operates. This may appeal to those who would like to have a look around the market before the course starts The course officially starts at 8.30am – for those wanting a later (slightly!) start please join us at that time. Reserve your place using our online course reservation form here Class size : 12 What to expect : Join us for coffee and a general introduction to the market at 8.30am . You will then spend 2 3 hours working with a block man preparing some species of fish, to learn some tricks of the trade. For the fish cookery part of the course, you cook one of the fish for lunch and then prepare a further 2 3 recipes to take away with you at the end of the session. Who should attend: This class is open to anyone wanting to include more seafood in their diet. It is particularly suitable for someone who wants to learn about how to prepare fish under the watchful eye of a fishmonger, but also wants some hands on cooking too. What you take away: Some new skills and prepared dishes so don't plan an evening meal on this day, you will have plenty to eat. Recipes as with all our courses are handed out. Bring a cool bag to carry it all home. Cost : £170 (2010 vouchers valid) Reserve your place using our online course reservation form here
Passionate about Seafood with expert fishmongers Duncan & Sue Lucas - these two courses focus on fish and shellfish.
Passionate about fish - £180.00 "Let us inspire you to become more creative with everyday seafood! Our fish courses are fun, informal and crammed full of information and ideas to get you enthused about the wonderful variety of seafood available to us all. Fresh seabass, bream, mackerel ,sardines, plaice, cod, salmon and our absolute favourite, red gurnard, are a few of the species we could be working with. You'll learn to fillet, scale, clean, steak, skin, pinbone – in fact everything you need to know to give you more confidence with fish. You also take home the fish you've prepared, so make sure you bring a coolbag! The market is open on Saturdays to the general public, so why not arrive early and pick up some fantastic fish – if you don't feel confident enough to prepare it yourself, we'll be delighted to do it for you at the end of the course."
"A shellfish extravaganza for all seafood lovers. Each candidate prepares their own fresh lobster, fresh crab, langoustine, king prawns, oysters, scallops, mussels, clams..... the list goes on! Not only that but you take home everything you work on - so make sure you invite some friends around for supper. Once the 'exhausting' prep work is completed, you can sit and relax with a few glasses of wine while we cook up an feast - giving recipe ideas and information as we go. The course is relaxed and informal, and tailored around you. Why not come a little earlier and pick up some fabulous fresh fish from the market - we will be delighted to prepare it for you after the course! The course is called Passionate and Sue and Duncan Lucas, who deliver this course, like the rest of the team are full of enthusiasm and warm hospitality. dates in red currently fully booked waiting list available Dates for 2011 Saturday 8th October Passionate about Fish, Saturday
19th November Passionate about Shellfish. Reserve your place using our online course reservation form here Further dates for the year to be confirmed Timings : 8.30pm 3.30pm (If you arrive early tea/ coffee is available from cafes on the Market floor). Class size : 14 What to expect : Join Sue and Duncan for coffee and a general introduction at 8.30am . You will then spend most of the day working with a Duncan learning about fish preparation. Sue does a cooking demonstration during the day and there is lots of food to taste. Who should attend: This class is open to anyone wanting to include more seafood in their diet. It is particularly suitable for someone who wants to learn about how to prepare and cook fish and shellfish, but would prefer the main focus to be on fish preparation/ shellfish preparation. Although there is some expert instruction about how to cook fish there is no hands on fish cookery on this course. What do you get at the end : Some new skills, and injection of enthusiasm and lots of fish to take home. Recipes as with all our courses are handed out. Bring a cool bag to carry it all home. Cost : £160 (all inclusive) We offer open gift vouchers as presents
use our online reservation form and we will contact you personally. About Duncan Lucas : Duncan has worked in the fish trade for almost 25 years. He is passionate about fish, and his filleting skills are second to none. He has won the title of "National Fishmonger of the Year" 4 times, and "Poultry and Game Man of the Year" twice. He currently demonstrates his skills at food shows throughout Europe , and is delivering training courses as far a field as Norway . Reserve your place using our online course reservation form here
Reserve your place using our online course reservation form here
(Fish and Shellfish Full evenings & short evenings) Join us for a relaxed evening of fish preparation and seafood cookery then enjoy the fruits of your labours for supper and a glass of wine. This is a great way to unwind after a busy day at work and get some new skills under your belt! Reserve your place using our online course reservation form here Class size : 12 - 14 What to expect : You will learn how to prepare 3 species of fish (each evening we name two species and choose the third at the last minute, depending on availability). Once prepared you cook 2 recipes to enjoy for supper, which is served with bread, rice or noodles and salad. We do need to point out that the species may need to change at the last minute due to seasonal availability. Who should attend: This class is open to anyone wanting to include more seafood in their diet, but wanting some inspiration on how to prepare and cook it. What you take home : You will prepare two dishes you can eat both courses, or take 1 away to enjoy the next day. Cost : £85 with Billingsgate Buyers Guide (2010 vouchers valid) Dates for 2011: Full Seafood Evenings Course timings: 6.15pm for a 6.30pm start to 9.30pm Course cost: £85 Fish and recipe may occasionally be subject to change due to availability. If you are allergic to an ingredient please inform us as we can adapt recipes to suit individuals
Seafood Mezze Global Evening Thursday 8th September Including Taramasalata, Grilled Sardines with Chilli and Chermoula Dressing, Stir Fried Squid, Garlic Prawns Served with Salad and Flat Bread Reserve
your place using our online course reservation form here
Friday 30th September Plateau Restaurant evenings at Billingsgate with Head Chef Allan Pickett Shallow fried plaice fillets with french beans & almonds Reserve your place using our online course reservation form here
Friday 4th November. Plateau Restaurant evenings at Billingsgate with Head Chef Allan Pickett Roast fillets of Sea bass with vine tomatoes
Fish and Shellfish Short Evening Courses - Technique Morning & Evenings
Join us for a short evening of fish preparation and cookery and enjoy the fruits of your labour for supper and a glass of wine. This is a great way to unwind after a busy day at work and get a new skill under your belt! "I think the course was just perfect; I loved the fact that we took part so much and we prepared our dinner, thanks a lot we had a really good time!" Dates for 2011: Technique Evening Wednesday 14th September Course
timings: 6.15 for a 6.30pm start to 8.30pm Reserve
your place using our online course reservation form here Technique
Morning Saturday 24th September Reserve
your place using our online course reservation form here Course cost: £45 Fish and recipe may occasionally be subject to change due to availability If you are allergic to an ingredient please inform us as we can adapt recipes to suit individuals Class size : 12 - 14 What to expect : You will learn how to prepare 1 named species of fish and create an easy recipe that you cook for supper. Often a second, related species is demonstrated so that guests have the opportunity to try a similar fish. We serve bread and salad to complete a simple meal. Who should attend: This class is open to anyone wanting to include more seafood in their diet, but wanting some inspiration on how to prepare and cook it. What you take home: Some new skills! Reserve your place using our online course reservation form here
Parents and Child Seafood Cookery Days Dates to be announced Reserve your place using our online course reservation form here
(Simple Seafood & Japanese Family workshop)
Simple Seafood - To be announced We will cover the preparation of a handful of dishes such as : Salmon Nigiri Sushi, Stir-fried Oriental Squid, Roast Sea bass and Fish Pie. 10.00
am - 2 pm Register your interest using our online course reservation form here Our popular family parents/adult and kids days are a good start to the summer. We create a fun and informative day out for both adults and kids teaching how to prepare and cook a variety of seafood in a relaxed and informal atmosphere. Timings: 10.00am 2.00pm approx Class size: groups of 14 adults and 18 children working in 2 teams divided by age: Team 1 will be adults with children aged between 7- 11 and Team 2 will be adults with children aged between 12 15. Course costs: £130 for 1 adult and 1 child (£20 extra for second child maximum 2 children per 1 adult) What to expect: You will start the day with a short introduction, registration and refreshments. The group will be divided into 2 teams. Each team will spend some of the morning learning how to prepare fish (sardines, mackerel, skinning fish and preparing squid) and the remainder of the day preparing some dishes. Some of the dishes can be enjoyed for lunch and some ready to take away. Dishes covered will include : Smoked Mackerel and Fromage Frais Dip, Plaice and Prawn Gratin, Herby Crusted Salmon (pin boning, skinning), Demonstration of Seafood Stir-fry and Sesame Basted Barbecued Sardines (depending on the weather!) The dishes are served for lunch with beer or wine for adults and soft drinks for children. Register your interest using our online course reservation form here
Japanese Family Workshop - Date TBA Planning a family day out for the autumn half term? Come along to Billingsgate with your child/children and learn how to make some simple Japanese dishes and enjoy some great activities and a fantastic meal. Everyone will learn a new skill: children will have fun preparing squid and prawns for tempura and rolling their own sushi. Adults will gain an insight into Japanese ingredients and be given lots of tips about choosing and preparing fish. Timings: 9.30am 2.00pm approx Class size: Groups of 14 adults and 18 children working in 2 teams divided by age: Team 1 will be adults with children aged between 7- 11 and Team 2 will be adults with children aged between 12 15. Course costs: £120 for 1 adult and 1 child (£20 extra for second child maximum 2 children per 1 adult) What to expect: You will start the day with a short introduction, registration and refreshments. The group will be divided into 2 teams. Each team will spend some of the morning learning how to prepare fish and the remainder of the day preparing some dishes. Some of the dishes can be enjoyed for lunch and some ready to take away. Dishes covered will include: Squid and Prawn Tempura, Miso Soup, Soba Noodles Salad, Salmon Teriyaki, Sushi (Nori sushi maki) using cucumber, smoked salmon and asparagus. The dishes are served for lunch with beer or wine for adults and soft drinks for children. Register your interest using our online course reservation form here We offer open gift vouchers as presents
use our online reservation form and we will contact you personally.
Practical Seafood Preparation & Cookery with CJ Jackson : Passionate about Seafood with Duncan Lucas : Seafood Saturdays with CJ Jackson : Master classes at Billingsgate : Mastering the Art : Fish 'n' a dish evening course : Parents and Child Seafood Cookery Course . |
All the images and text on this website has copyright. All individual fish and shellfish images appear in 'Fish & Shellfish' a Comprehensive Guide to the Seafood Industry, more info here. Links to key site pages: home, contact us, course calendar, location map, frequently asked questions, online reservations, practical fish cookery courses, professional seafood industry training, fish preparation knife skills courses, seafood quality assessment training, fishmonger courses and free courses for young people