Come, unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!
FRIDAY - 30TH JULY 2021
Turbot and Prawn Bisque with Samphire
Working with a farmed turbot, you will learn how to fillet the fish and make a good seafood stock with the frames and with the shells from the prawns. You will create a bisque type shellfish sauce to create Turbot and Prawn Bisque to serve with Samphire.
FRIDAY - 13TH AUGUST 2021
BBQ & HOT SMOKING
Working with monkfish and trout you will create a Ras al Hanout marinated Monkfish Skewers to either BBQ or grill (weather depending). Prepare and lightly cure a trout to hot smoke in our kitchens. Both dishes to be served with Coriander, Parsley and Lemon Couscous to tuck into for supper.
FRIDAY 20TH AUGUST 2021
TASTE OF VIETNAM
Crack crab claws to wrap and roll your own Summer Seafood Rolls in rice wrappers. Prepare a sea bream with chilli and spices to cook Vietnamese Crispy Fish.
FRIDAY 3RD SEPTEMBER
LATE SUMMER SHELLFISH
Working with scallops, squid and King prawns create our Seared Seafood Salad to enjoy for supper. The chef trainer will demonstrate Slowed Cooked Octopus Tagine with Lemon & Mint for you to taste.
FRIDAY 24TH SEPTEMBER
ANTIPASTI DI MARE
Working with seasonal sardines you will grill and marinate for sweet and sour Sardine in Carpione. Create Bagna Cauda, a classic anchovy and garlic dip from Piedmonte to serve with fresh vegetables.
The chef trainer will demonstrate Risotto Nero (cuttlefish ink) for you to enjoy for supper with an Italian wine.
FRIDAY 1ST OCTOBER 2021
TWO WAYS WITH HAKE
Working with the big trend setter of the moment - MSC Hake (a white fish that is a great alternative to cod and co!) you will marinate and Hot Smoke Hake to serve with Salsa Rosso and create Hake Mini Sliders with Asian Slaw. The chef trainer will demonstrate how it is prepared by a fishmonger and roast a Hake Loin with Gremolata Crust.
FRIDAY 15TH OCTOBER 2021
TWO WAYS WITH MONKFISH
Working with a monkfish tail you will cut a bone in steak to make Pan-fried Monkfish with Chilli Ratatouille and fillet the remainder to make Monkfish Popcorn to serve with Tartare Sauce.
This is a 3 1/2 hour Course - Course Size 8-10 People - Course Times 18:30pm - 21:30pm
Something different every evening. Come and learn how to prepare a number of different species of seafood to give you confidence to cook fabulous seafood dishes for your friends.
Join the chef trainer from the school to cover fish preparation techniques and then create a simple first course followed by a complex main.
Those who want to enjoy more seafood and gain confidence in preparing and cooking different species.
A recipe pack and any seafood you have prepared and haven't eaten.
If you would like extra fish to prepare at home, please place an order at time of booking, or call a week prior to discuss
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