|
Practical
Fish Preparation and Cookery Courses
Read
a great article about our courses in Time Out here
Click
the links below to find out about each course


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 preparation and cookery courses
with CJ Jackson and/ or Eithne Neame.
Read
a review of our 'Catch of the Day' course printed in the Telegraph
here.

Timings
: 6.15am
2.15pm approx
Class
size : 12 - 14
What
to expect 'Catch of the Day 1' :
We
start the day with an early morning escorted market tour. You will
be shown a wide variety of fish and shellfish 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 1' selects some of the best fish and seafood available
on the day from among the 120 plus species available daily at the
market. We choose the species based on quality and season, from
among mackerel, sea bass, lemon sole, squid, gurnard and pollock.
We take you through the basics of fish preparation, including gutting,
filleting, skinning and scaling. During the cooking session we focus
on basic techniques including making fish stock, grilling, roasting
and poaching seafood.
At
the end of the session you enjoy eating one of the recipes that
you have cooked for lunch with a couple of well deserved glasses
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' .
What
you take home
You
will have prepared about 7 species of fish and seafood, some of
which you will eat for lunch. The remaining fish are prepared as
dishes to take away, so you won't need to plan an evening meal.
Bring a LARGE cool bag to carry it all home.
Cost
: £180 (all inclusive)
Book
for both Catch of the Day 1 and 2 before 31 st December 2007 and
receive a £20 discount on the total
Praise
for 'Catch of the Day'
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 (10/05/07)
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.
  
  
Read
a great article about our courses in Time Out 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 Preparation and Cookery course Dates
for 2008
Reserve
your place using our online course reservation form here
Courses
marked in red are currently fully booked
Catch
of the Day 1 - Thursday 15th May, Friday 30th May - Sorry fully booked waiting list available - £180
Catch
of the Day 1 - Wednesday 4th June, Friday 6th June, Friday 13th June, Thursday 19th June - £180 Sorry fully booked waiting list available.
Catch
of the Day 1 - Wednesday 2nd July, Thursday 10th July- £180 Sorry fully booked waiting list available, Friday 18th July, Tuesday 22nd July.
Catch of the Day 1 - Tuesday 5th August Tuesday 19th August -
£180
Catch of the Day 1 - Friday 5th September Thursday 11th September Thursday 18th September Friday 26th September -
£180
Reserve
your place using our online course reservation form here
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'Catch
of the Day 2' practical fish preparation and cookery course with
CJ Jackson.
This
is our new course for 2008 and 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
: 6.15am 2.15pm approx
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, conger
eel, crab or lobster. 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 7 species of seafood, some of which you
will eat for lunch. The remaining fish are prepared as dishes to
take away, so you won't need to plan an evening meal. Bring a LARGE
cool bag to carry it all home.
Dates
for 2008:
Catch
of the Day 2 - Friday 20th June, Friday 11th July.
Catch
of the Day 2 - Cost : £195 (all inclusive)
Reserve
your place using our online course reservation form here

Master classes at Billingsgate
Sushi and Sashimi Masterclass with Silla Bjerrum, Executive Head Chef and Director of Feng Sushi
Thursday 12th June - £195
What to expect
Market tour with focus on species identification and quality assessment.
Typical Japanese breakfast with sushi and preserved fish.
Knife skills and fish preparation session led by fish chef with regards specific preparation for sushi and sashimi.
4 – 5 species prepared
Prep sashimi to serve for lunch – presentation and cutting and curing of fish for sashimi
Prep sushi to serve for lunch: cooking rice with and without rice cooker, preparation of fish
Very short demonstration looking at various methods of cooking: tempura, teriyaki and one or two of her signature Japanese recipes.
Lunch served will be dishes prepared during sushi and sashimi session, along with demonstration dishes.
Wine and beer.
Knife Skills Masterclass - Advanced cutting techniques - Friday 22nd August.
This knife skills class is one for anyone who wants to update or improve their fish filleting skills.
We will be buying fish on the day and will be looking out for under utilized species such as silver sabre, garfish, conger eel and John Dory - to name a few. The cost of this course is £200 and you will have a big bag of fish to take away at the end of the day.
Reserve your place using our online course reservation form here

Crustacean Masterclass: Preparation and cookery £180 - Thursday 12th June.

This course covers a wide range of crustaceans and molluscs. These include crab, lobster, langoustine, squid, cuttlefish, oysters, razor clams, mussels and scallops. The day is split between practical preparation of the species and hands on shellfish cooking.
Reserve your place using our online course reservation form here
Game Masterclass with CJ Jackson and Duncan Lucas
Saturday 25th October & Saturday 1st November
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 )
Duncan
Lucas is a regular lecturer at the school. He runs Passionate about
Fish courses and has been named Fishmonger of the Year on numerous
occasions. He has also worked extensively with poultry and game
and has won various awards with his poulterer's hat on.
Timings:
08.30 15.00
Class
size: 10 12
What
to expect:
You
will spend the first part of the morning working with Duncan 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. CJ 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
- £180 (all inclusive).
Reserve
your place using our online course reservation form here
Read
a great blog from a happy course attendee here (and also below!):
http://www.compulsivecook.blogspot.com
Thursday,
September 21, 2006
Fish,
fish, fish, fish, fish

"Yesterday's
silence was due to utter but happy exhaustion after a day at the
Billingsgate Seafood Training School. Rising at five is not my favourite
way to start the day, and I wouldn't normally consider eating jellied
eel before eight o'clock in the morning, but it was all part of
a wonderful day learning more than you would have thought possible
in a single morning on the subject of fish".
"Among
the fruits of my labours was a pair of Dover sole, skinned and with
the fillets 'lifted' by myself, so that I could stuff them with
pesto made in concert with Dean, who got stuck with me as a desk
partner. Inspired by instructor CJ Jackson's accounts of adding
langoustines to the mix, I put prawns down the centre,
with the result you can see above".
"At
a later date I will write at greater length about how tuna is sampled
with a cheese iron, the fennel scent of fresh seabass, the filing
cabinet full of live eels and most of all CJ's inspiring teaching".
We
offer open gift vouchers as presents

PRACTICAL
FISH COOKING MONDAYS AT BILLINGSGATE
Our
new practical courses are designed for those who would like to do
some hands-on cooking of fish, but prefer to buy it ready gutted
and only requiring some portioning prior to cooking. The dishes
are focused on everyday cooking 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 cookery session
Time: 9.30am - 1.30pm: Group size: 8 - 12
What to expect: Coffee on arrival with brief introduction.
We will talk through the recipes with you, looking at the fish and
giving you tips on how to get the best from your fishmonger.
The recipes will be aimed at day to day cooking incorporating different
cooking methods. We would aim to cook 3 or 4 recipes. One of the
dishes is eaten for lunch and the remainder you take away with you.
Recipe packs and aprons will be provided, but please bring a cool-bag
with you.
Dates
for 2008 :
Monday 21st July - Working with Seasonal Species.
Timings
: 9.30am 2.00pm
Class
size : 12 - 14
What
to expect :
The
market isn't open on a Monday, so this is the perfect day for us
to have a later start. We start the morning with coffee and a general
introduction to the market at 9.30am . You will then spend 3 hours
preparing 3 species of fish and a couple of recipes to take away.
You will be instructed on how to prepare a further 3 4 species
and these are then cooked for you to serve as a light lunch.
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, but the last hour
is a cooking demonstration using the species prepared during the
morning.
What
you take away:
Some
new skills and some 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 LARGE cool bag to carry it all home.
Cost
: £95 (all inclusive)

Every which way with Salmon - Wednesday 24th September
Are
you looking for a more inspired approach to cooking one of the best
selling fish across the UK. Learn how to poach and roast a whole
salmon. Each attendee will have one cleaned fish to fillet and skin,
preparing a boned and stuffed loin, preparing tail fillets and noisettes.
The cooking styles will also include pan frying and grilling with
an oriental pesto dressing.
Cost:
£95 per person
Reserve
your place using our online course reservation form here
Saturdays
at Billingsgate
We
offer 3 different courses on Saturday's. 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.
Catch
of the Day Saturday Mornings - Practical Seafood Preparation &
Cookery Classes
with C. J Jackson and Eithne Neame
Reserve
your place using our online course reservation form here
Dates
for 2008
Saturday
17th, 31st May - £95.00 Sorry Fully Booked, waiting list available
Saturday
7th, Saturday 14th June - £95.00 Sorry Fully Booked, waiting list available
Saturday
5th July (1 place available), Saturday 26th July - £95.00 Sorry Fully Booked, waiting list available
Saturday
2nd August Sorry Fully Booked, waiting list available, Saturday 30th August - £95.00
Saturday 20th September
- £95.00
Reserve
your place using our online course reservation form here
Timings
: 8.30pm 12.30pm
Class
size : 12 - 14
What
to expect :
Join
us for coffee and a general introduction to the market at 8.30am
. You will then spend 3 hours preparing 3 species of fish and a
couple of recipes to take away. You will be instructed on how to
prepare a further 3 4 species and these are then cooked for you
to serve as a light lunch.
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, but the last hour is
a cooking demonstration using the species prepared during the morning.
What
you take away:
Some
new skills and some 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 LARGE cool bag to carry it all home.
Cost
: £95 (all inclusive)
"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".
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About
C. J. Jackson: A well known food writer and teacher,
CJ has become a regular face at Billingsgate Seafood Training School
running hands-on fish preparation and demonstration classes.
Co-author
of Leiths Fish Bible (Bloomsbury new edition 2005) she is hugely
passionate about fish with a particular interest in researching
different species, preparation and cooking. She has written and
co-authored several books including Leiths Seasonal Bible (Bloomsbury
1998), The Ration Book Diet (Sutton 2004) and The Times Book of
Feasts and Festivals (Harper Collins 2000) as well as contributing
to other publications. CJ is a former teacher
and vice-principal of Leiths School of Food and Wine. She takes
over the role as Director of Billingsgate Seafood Training School
from Lyn Gower in January 2006. She has travelled extensively, working
in Australia, the Far and Middle East and Europe. She runs cooking
courses in Spain and Morocco and most recently, Kenya.

Leiths Fish Bible is the only fish cookbook you will ever need.
With innumerable recipes from all over the world, it has something
for every occasion from a simple supper to an elegant dinner. As
with every book from the classic Leiths series, all recipes are
fool-proof, easy to use with an emphasis on proper technique. Here
are many of the classics - dishes such as Sole Meuniere, Risotto
Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter - alongside
the contemporary - Mackerel, Rice Noodle and Peanut Salad, Noisettes
of Salmon with Cucumber and Fennel Salsa - and the exotic - Braised
Octopus in Rioja, Seafood Laksa and Sushi Nigiri. Chapters are divided
by fish groups (with alternative fish given for every recipe) with
an extensive chapter on Shellfish as well as Preserved Fish. There
is also detailed information on methods of preparation and cooking
techniques such as filleting and boning, alongside preparing shellfish
and home-smoking. This new edition has been revised, updated and
redesigned with several new recipes and stunning new photographs.
Comprehensive and authoritative, it is an essential book for every
kitchen.
Reserve
your place using our online course reservation form here
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Mastering
the Art (1 & 2)

Mastering
the Art 1
Reserve
your place using our online course reservation form here
Dates
for 2008:
Saturday
10th May 2 last minute places available;
Saturday 21st June, Saturday
28th June - fully booked waiting list available;
Saturday 12th July, Saturday
16th August, Saturday 6th September, Saturday 13th September.
Timings
: 8.30pm 3.30pm
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 LARGE cool bag to carry it all home.
Cost
: £160 (all inclusive)
Mastering
the Art 2
This
course is designed for people who have attended Mastering the Art
1 and would like to improve and develop their fish preparation skills
and work with other species of fish and seafood.
Dates
for 2008:
Saturday
21st June
Reserve
your place using our online course reservation form here
Timings
: 8.30 3.30pm
Class
size : 12
What
to expect :
This
course is designed for those who have attended Mastering the Art
1, but would like to improve and develop their preparation skills.
You will work with different species of fish and more complex recipes.
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 LARGE cool bag to carry it all home.
Cost:
£165 (all inclusive)
Book
and pay for both Mastering the Art 1 and 2 before the 31 st January
and receive a 15% discount.
Passionate
about Seafood with expert fishmongers Duncan & Sue Lucas - these
two courses focus on fish and shellfish.


Passionate
about fish - £160.00
"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."
Passionate about Shellfish - £160.00
"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.
Reserve
your place using our online course reservation form here
Dates
for 2008:
Passionate
about Fish Saturday 24th May
Passionate about Shellfish Saturday 19th July.
Passionate about fish Saturday 9th August.
Passionate about Shellfish Saturday 23rd August.
Reserve
your place using our online course reservation form here
Further
dates for the year to be confirmed
Timings
: 8.30pm 3.30pm
Class
size : 12
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. 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
LARGE 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
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Reserve
your place using our online course reservation form here

SEAFOOD EVENINGS AT BILLINGSGATE
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
Dates
for 2008:
Wednesday
14th May - Dressed Crab and Brill + one seasonal species - fully booked waiting list available.
Tuesday
24th June - Dressed Crab and Sea Bass + one seasonal species - fully booked waiting list available.
Tuesday 8th July - Crab and Sea Bass + one seasonal species
Wed 23rd July - Sea Bass and Turbot + one seasonal species
Wednesday 24th September - Every Which Way with Salmon
Reserve
your place using our online course reservation form here
Timings
: 6.30pm 9.30pm
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
: £80 (all inclusive)
Short
Evening Courses - Fish
'n' a Dish

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!"
Reserve
your place using our online course reservation form here
Dates
for 2008:
Sea
Bass and Sea Bream
(each
person prepares a bass and a bream is demonstrated)
Tuesday
20th May, Thursday 12th June, Tuesday 29th July, Wednesday 6th August.
Dressing Crab
(each person prepares a crab and a crab is demonstrated)
Thursday 21st August - Crab
Lemon
Sole and Dover Sole
(each
person prepares a lemon sole and a Dover sole is demonstrated)
Tuesday 3rd June.
Squid
and Cuttlefish
(each
person prepares squid and a cuttlefish is demonstrated)
TBA
Reserve
your place using our online course reservation form here
Timings
: 6.30pm 8.00pm
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!
Cost
: £40 (all inclusive)
Offer:
book and pay for both the sea bass/sea bream evening and lemon/Dover
sole evening before 31 st December and receive a 10% discount on
the total.
Reserve
your place using our online course reservation form here
Parents
and Child Seafood Cookery Day

Wednesday 27th August
2008
Parent
& Child £100 + £25 per extra child, max 2 children
max
Knife
skills - Prepare sardines, gut mackerel, clean squid & skin
fish
In
the kitchen, prepare three simple dishes (two to take away and one
for lunch) smoked mackerel dip, plaice gratin (peeling prawns),
crusted salmon (pin boning, skinning)
Max. 12-16 parents and 12 -16 kids.
A
day for parents and children (between 8-14) to hone their seafood
skills.
Our
expert fishmonger and chef will teach you how to prepare and cook
several types of fish and shellfish.
Itinerary:
9:30
Arrive at Seafood School for Tea/ Coffee and muffins
10:00
Preparing seafood - filleting, steaking, cleaning
practical instruction and hands on experience for adults and youngsters
11:30
Cooking techniques demonstration, our fishmonger will show you how
it is done.
12:00
Cooking techniques practical, your turn to try your hand at the
cooking.
13:00
Lunch - Dishes which have been cooked accompanied by wine or beer
for adults and soft drinks for kids
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