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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
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' .
What
you take home
You
will have prepared around 6 species of seafood. One of the species
will be prepared as a dish ready to take home to enjoy for dinner
that evening. The other fish will be wrapped for storing and or
freezing advice will be given for storage times.
Cost
: £185 (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
Reserve
your place using our online course reservation form here
Dates
for 2010 - Catch of the Day 1
dates
in red currently fully booked waiting
list available
Dates
in September - 9, 15, 17, 21, 28
September.
Dates
in October - 1, 7, 13, 19, 28 October.
Dates
in November - 4, 5, 10, 12, 17 November.
Dates in December - Friday 3, Friday 10, Friday 17 December.
COTD
1 AND COTD 2 TOGETHER will be 7th & 8th October 28th & 29th October, 17th & 18th November.
Course
costs: £185 (includes free cool bag)
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
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
Dates
for 2010:
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
for 2010:
dates
in red currently fully booked waiting
list available
8th and 29th October, 18th November, 7th December.
book
both Catch of the day (1&2) courses and pay £370 (instead
of £380)
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Read
a great article about our courses in Time Out here

Making the Most of Fish – ½
day class with no market visit: 10am – 2.30pm
12.08.10
Fish
Cookery Course with minimal fish preparation.
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.
Course
cost: £95 per person
Reserve
your place using our online course reservation form here
Making
the Most of Seasonal Fruit and Vegetables with New Spitalfields
Market
TBA
Making the Most of Seasonal Fruit and Vegetables
with New Spitalfields Market:
This day is designed to give an excellent insight into the day to
day running of London’s famous New Spitalfields Market with
an early morning market visit to the site in Hackney. After the
visit you will be escorted back to Billingsgate Market in Canary
Wharf for breakfast. The hands on part of the course will take place
at the training school at Billingsgate and after breakfast is served
there will be an opportunity to cook some excellent dishes with
the team of chefs at the school incorporating seasonal fruit and
vegetables. The course is predominantly hands on practical. Some
of the dishes will be served for lunch at around 1.30pm with a glass
of wine, other prepared dishes to take away.
For lunch
Warm Mixed Mushroom, Garlic and Caper salad
Pancetta and Aubergine Gougere
To take away:
Noisettes of Salmon with Leeks and Green Olives
Roast Butternut Squash and Garlic Soup
Steamed Autumnal Fruit Puddings
Reserve
your place using our online course reservation form here
Fish
and Shellfish Workshops
NUTRITION
AND HEALTH WORKSHOP
FISH FOR GOOD HEALTH - TBA
This is a new course delivered by Nutritional Therapist - Joy Skipper
and the team from Billingsgate Seafood Training School.
The school is a registered charity with a focus on teaching children
about enjoying all seafood as part of a healthy diet.
Many who visit us at the school join our popular courses as they
are looking at ways to incorporate more seafood into their diets,
but also gain confidence in cooking it. The ethos of the school
is to produce straight forward recipes that are easy to prepare
and many could be included as part of a low fat diet or for everyday
health.
Fish for Good Health will focus on several species of fish that
are essentail for good health. The team will deliver an early morning
market visit (optional for those who can't make the early start).
The main part of the day will include some basic fish preparation
and a talk about responsible sourcing of fish and sustainability.
Joy will then take over at 11am running a cooking demonstration
and practical hands on cooking session.
The species of fish we are aiming to work with are: salmon, trout,
mackerel, tuna and a under utilized site species of fish such as
gurnard and saithe. The team will demonstrate how to dress a crab
as part of the day along with other species, there will be a small
amount of hands on practical fish preparation on the day. The practical
cooking session is split between a demonstration and practical hands
on cooking session. Recipes demonstrated will be eaten for lunch,
1 recipe will be prepared in the practical session to be taken home
to enjoy for supper.
Timings: For early birds( and those interested in seeing
Billingsgate Market in action) 6.15am start followed by breakfast
in the school at 8.am and finish at 3.00pm
For those who would like to start later 9.30am - 3.00pm.
Group size limited to 14 attendees
Cost: For the early birds: £160
For the late starters: £125
Reserve
your place using our online course reservation form here
ABOUT JOY SKIPPER
Joy has been writing about food for the past twenty years, always
with an eye on the health aspects of the way we eat.
After four years of studying at The Institute For Optimum Nutrition,
Joy qualified as a Nutritional Therapist and has since been helping
people to reach their health goals and regain the energy they thought
they had lost.
As a serious sports woman (who still competes at international rowing
events at the age of 50!), Joy also helps athletes reach their ultimate
goals by improving their performance through diet and lifestyle
changes.
Joy is passionate about helping people improve their quality of
life through simple dietary changes that make feeling great so easy
to achieve.
Shellfish
Workshop with Ken Condon and CJ Jackson
dates
in red currently fully booked waiting
list available
Friday
24th September, Thursday 25th November, Wednesday 15th December.
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
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
Wednesday
6th October, 17th 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.
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Reserve
your place using our online course reservation form here
Game
Masterclass with Master Butcher Gary Williamson
30.10.10
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
- £180 (all inclusive).
Reserve
your place using our online course reservation form here
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Steve
Pini's Chef Masterclass (exclusive demonstration led event) at Fishmongers'
Hall more details 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
: £95 (all inclusive)
Dates
in red currently fully booked waiting
list available.
Dates
for 2010:
Monday 18th October, Monday 1st November, Monday 6th December - Working
with seasonal species.
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
: £95 or £100 with Billingate Buyer's Guide

Reserve
your place using our online course reservation form here
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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.
Catch
of the Day Saturday Mornings - Practical Seafood Preparation &
Cookery Classes
Dates
for 2010
dates
in red currently fully booked waiting
list available
Saturday 11th, 19th (Sunday 0930 start), Saturday 25th September.
Saturday
9th, 23rd October.
Saturday 20th November.
Saturday 11th & 18th December.
Reserve
your place using our online course reservation form here
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 :
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:
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
: £95 or £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
Knife
sets available, click images below for more details.
 
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Mastering
the Art - Full day practical fish prep and cookery courses
dates
in red currently fully booked waiting
list available
Dates
for 2010:
Saturday
18th September, Saturday 2nd October,
Saturday 16th Ocober, Saturday 6th November, Saturday 27th November, Saturday 4th December.
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).
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
: £165 (all inclusive)
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."
Passionate about Shellfish - £180.00
"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.
dates
in red currently fully booked waiting
list available
Dates
for 2010:
Passionate
about Fish - Sunday 17.10.10
Passionate
about Shellfish - Saturday 13.11.10
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. 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
(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
: £80 (all inclusive)
Dates
for 2010:
Full
Seafood Evenings
Course
timings: 6.15pm for a 6.30pm start to 9.30pm
Course
cost: £80
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
14th
September –
Goan Curry (Evening
includes all fish preparation and recipes, served with a glass or
two of wine).
Reserve
your place using our online course reservation form here
14th
October –
Dover Sole /Bass/scallops (Evening
includes all fish preparation and recipes, served with a glass or
two of wine).
Reserve
your place using our online course reservation form here
27.10.10
Turbot/ langoustine/ scallops £85 to include wine matching
Reserve
your place using our online course reservation form here
2.11.10
Doversole with prawn pesto filling, and dressed crab linguine - £85 to include wine matching to each
dish
Reserve
your place using our online course reservation form here
There are 2 new Japanese evenings 6.30-9.30pm £85 per evening if booked together £80 each;
Tempura & Sashimi 9th Nov
Prawn, squid, scallops, miso soup, cured mackerel sashimi served
with Japanese beer
Reserve your place using our online course reservation form here
Sushi 23rd Nov
Tuna & Salmon Nigiri, Crab Nori Maki: learn how to cook sushi rice all served with Japanese beer and bamboo sushi rolling mat to take away.
Reserve your place using our online course reservation form here
Thursday 25th November - Lemon sole, monkfish, and trout - Normandy fish casserole with cider, with trout with shiitake mushrooms and sage.
Reserve your place using our online course reservation form here
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Fish
and Shellfish 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!"
Dates
for 2010:
Fish
n a Dish Evenings:
Course
timings: 6.15 for a 6.30 start to 8.30pm
Course
cost: £50
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
FISH/
RECIPE
Fish
n a Dish
23rd Sept John Dory
Reserve
your place using our online course reservation form here
19th
Oct Oysters/Mussels/clams
Reserve
your place using our online course reservation form here
****Purchase
5 Fish n a Dish' evening' certificate (evenings to be taken
any time within 12 months of purchase) for £210
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
(Simple
Seafood & Japanese Family workshop)

Simple
Seafood - TBA
Our
popular family parents/adult and kids days are a good start to the
summer holiday. 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:
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 (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.
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