Practical fish cooking courses and demonstrations at Billingsgate Seafood Training School

Practical fish cooking and demonstration courses.

Escorted Market Tours of Billingsgate

Seafood Cooking Evenings at Billingsgate

Practical Fish Cooking Mondays at Billingsgate

Steve Pini's Chef Masterclass at Fishmongers' Hall more details here

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 tour 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 tours 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 tour I attended on Friday 7th March. It was masively more detailed and insightful than I was expecting, and came away buzzing - even after a 0615 start!"

Dates for 2008

Friday 1st August

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.

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

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 filleting and 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 cooking experience behind them. They are all very approachable and like to create a friendly and informal atmosphere.

Monday 21st July, Monday 6th October, Monday 13th October - Working with Seasonal Species.

Reserve your place using our online course reservation form here

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.

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!

Full Evening Courses

Reserve your place using our online course reservation form here

Dates for 2008 :

Tuesday 24th June - Dressed Crab and Sea Bass + one seasonal species - Sorry fully booked waiting list available

Tuesday 8th July - Crab and Sea Bass + one seasonal species

Thursday 31st July - Crab and Sea Bass + one seasonal species

Wed 23rd July - Sea Bass and Turbot + one seasonal species

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)

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 2008:

Wednesday 25th June, Wednesday 9th July, Wednesday 17th September, Wednesday 29th October, Wednesday 19th November.

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)

More dates to be announced please register below.

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

Practical Fish Preparation & Cookery Courses Here

We offer open gift vouchers as presents

use our online reservation form and we will contact you personally.

FULL DAYS AT BILLINGSGATE WITH CJ JACKSON - Full course dates here

Read a review of our 'Catch of the Day' course printed in the Telegraph here.

More praise for our full day courses:

"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 alot 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!

Read a great blog from a happy course attendee here (and also below!):

http://www.compulsivecook.blogspot.com

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".

Full course dates here