Practical fish cooking and demonstration courses.

Steve Pini's Chef Masterclass at Fishmongers' Hall

Seafood Cooking Evenings at Billingsgate

Practical Fish on Mondays at Billingsgate

Escorted Market visit of Billingsgate

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.

Guided Market visit of Billingsgate Market

Billingsgate market is open to the public and operates from 5am from Tuesday to Saturday (with the exception of a Tuesday directly after a bank holiday) If you like the idea of buying premium quality fish at excellent prices and seeing the market in operation, but simply don't know where to start we are offering early mornings visits of the market. Here is what a recent attendee thought of the visit:

"Hi Just wanted to drop you a line to say a massive thankyou for the market visit I attended on Friday 7th March. It was much more detailed and insightful than I was expecting, and came away buzzing - even after a 0615 start!"

Dates for 2010

Wednesday 19th May, Friday 9th April.

Timings : 6.15am – 8.15am

Class size : max 6 per group

What to expect :

We take you around the market, identify many species of fish and show you how to assess freshness and quality. We wind up the tour with a light breakfast (such as a bacon or egg sandwich).

Cost : £25 (all inclusive)

Note: if you want to buy some fish to take away, don't forget to bring cash with you and a cool bag.

Reserve your place using our online course reservation form here

 

Seafood Mornings (visit the market and buy fish for supper)

Morning Catch 6.15 – 9.15am

Following requests from people who have joined our early market visits - we have extended this session to include some fish preparation too. The morning starts with an escorted market visit focusing on species identification and quality. During the visit you choose and purchase a species of fish to take away (we will advise as to who to buy from etc). After a short breakfast break we will do a quick preparation session showing each person how to prepare their purchase (and then help you learn how to do it!)

Choice of species is over to you and dependant on the day, but you could choose one of the following – depending on availability: brill , sea bream, sea bass, mackerel, herrings, scallops etc – whatever takes your fancy on the morning and fits your own budget.

To make sure everyone gets lots of attention – as each person may choose something different – this course is limited to 6 attendees per group.

We can provide a cool bag for £2, but you will need to bring some cash to pay for your purchase.

The market visits and preparation session will be taken by a member of the training team at the school or fishmonger. This is proving a very popular course with people choosing and buying the fish during the visit. After a light breakfast we spend an hour showing you how to prepare your purchase and give some idea’s as to how to cook it.

Come along and stock up on frozen prawns, smoked salmon and other bits and pieces for the Christmas period (the team can advise)

Morning Catch dates for 2010:

Course timings: 6.15 – 9.15

Course cost: £50

The market will be getting back into the swing of things after the Christmas rush. Come along and buy some fabulous fish to enjoy during the lean months (and often healthy eating month after the Christmas excesses). The team will advise and can suggest some fantastic healthy eating idea’s for cooking the fish (low fat – but you wouldn’t know it)

Thursday 25th March, Friday 16th April, Wednesday 5th May.

Reserve your place using our online course reservation form here

 

 

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 12th April - Working with seasonal species.

Monday 10th May - Working with seasonal specie

Reserve your place using our online course reservation form here

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.

 

Reserve your place using our online course reservation form here

SEAFOOD EVENINGS AT BILLINGSGATE

(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!

Full Evening Courses

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)

Dates for 2009:

Full Seafood Evenings

Course timings: 6.15 for a 6.30 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.

Thursday 8th April - Thai 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

5th May – Crab/Dressed Crab Turbot (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

27th May – Sea bass (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

2nd June – John Dory (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

10th June – Lang/Lemon Sole/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

23 June – Dressed crab/chilly crab and Langoustine (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

6th July – 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

 

 

 

Steve Pini's Masterclass at Fishmongers' Hall

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.

Dates for 2010: 16 March, 28 April, 19 May, 3 June, 13 July, 14 Sept and 6 Oct

Timings : 6.15pm – 2.30pm

Class size : 6 – 7

Reserve your place using our online course reservation form here

This is a very special day and a treat for all seafood lovers. It would also appeal to anyone who is interested in the history of a livery company in the City of London .

The day starts at 6.15am at Billingsgate market. Fishmongers' Company market inspectors will lead an educational market visit, discussing species identification and quality assessment across the massive variety of seafood available at the market.

After the tour the group is then escorted back to Fishmongers' Hall in the City. (weather permitting the transfer from Canary Wharf to London Bridge is by water taxi). On arrival at the Hall, attendees are treated to a champagne breakfast with bucks fizz and smoked salmon with scrambled egg by served by Fishmongers' Hall butlers.

The rest of the morning is spent watching Steve prepare a selection of dishes (recipes taken from his book). Steve offers his expert advice and his hard earned ‘tricks of the trade' at ever stage to help individuals take these skills back to their own kitchens. This is a demonstration only course.

Before lunch where possible the group are given a short guided tour of the Hall.

The dishes that Steve prepared in the morning are butler served for lunch in one of the elegant banqueting or dining rooms at Fishmongers' along with wines to compliment the dishes. The day closes after coffee

(The Fishmongers' Company Cook Book is available on the day for £35.00)

Cost : £195 (all inclusive)

Reserve your place using our online course reservation form here

(Cookery Book available on the day £25.00)

Find out more about Fishmongers' Company here

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Practical Fish Preparation & Cookery Courses Here