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Evening Seafood

£89.00

Come, unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!

 

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Evening Seafood

Evening Seafood


 
THURSDAY 16TH JUNE 
Making the most of CRAB
Learn how to dress a crab and then create Vietnamese Summer Crab Rolls to enjoy for supper. The chef trainer will also serve Chilli Crab Linguine and Thai Crab Cakes with a dipping sauce.
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THURSDAY 18TH JULY
FLAT FISH CLASSICS
Learn how to fillet flat fish, make a fabulous fish stock using prawns to create a
Saffron Seafood Bisque to enjoy for supper. The chef trainer will demonstrate a Salt Baked Bass.
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THURSDAY 18TH AUGUST
SHELLFISH CLASSICS
Learn how to prepare scallops in shell and to cook to perfection for Seared Scallops with Black (cuttlefish ink) Beurre Blanc. The chef trainer will demonstrate a Lobster, Langoustine & Samphire Salad.
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THURSDAY 22ND SEPTEMBER
TASTE OF....THAI
Learn how to prepare King prawns and snapper for Thai Red Curry served with sticky rice. The chef trainer will demonstrate Tom Yum Gai for tasting.
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THURSDAY 27TH OCTOBER
TASTE OF...NEW ORLEANS
Learn how to make a Spicy Sausage, Prawn & Monkfish JambalayaThe chef trainer will demonstrate Seafood File Gumbo for tasting.

 

 Timings

This is a 3 1/2 hour Course - Course Size  8-10 People -  Course Times   18:30 - 21:30

 Techniques covered

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.

 What to Expect

Join the chef trainer from the school to cover fish preparation techniques and then create a simple first course followed by a complex main.

 Who should attend

Those who want to enjoy more seafood and gain confidence in preparing and cooking different species.

 What you take home

A recipe pack and any seafood you have prepared and haven't eaten.

 Can I buy fish?

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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