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".

Reserve your place using our online course reservation form here

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.

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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