£58 Special Breakfast Gift Voucher

1-14 People
3.00 hours
£ 58.00

Guest feedback:

"This day exceeded my expectations. It was great to be coached through and given confidence to execute the fish preparation, the trainer engaged everyone and ensured we were all included"
May 2019


What better way to start the weekend - but a morning at the Seafood School situated above the iconic Billingsgate Seafood Market

The START time is up to you... either join us at the school at 7am to register and have a quick cup of tea or coffee and we can explain how the market operates and ideas about seasonal fish so you get a feel for what will be a good purchase if you want to buy extra fish. Feel free to make extra purchases as we have a large walk in chiller to store this for the duration of the course.
You head onto the market on your own to explore and make extra purchases if you wish. We are unable to offer an escorted market visit on this course as the market is too busy on a Saturday morning. Return to the first floor for breakfast at 8am....

OR if you prefer a later start (and a lie in!)...Join us at 8am for a briefing and to enjoy one of our 'fish' breakfasts served with tea and coffee before embarking on a fish OR shellfish preparation session - SEE SELECT SPECIES ON THE DATES BELOW.

Once breakfast is finished, spend 75- 90 minutes learning the ropes, working with the designated species on the day. If you have purchased extra fish there may be time for our team to advise on preparation and cooking.

This course is hands-on seafood preparation only with NO cooking, although we will give you lots of information about the seafood prepared and how to STORE/FREEZE AND COOK IT. We hand out recipes during the session - with a full description on how to complete the dish at home.

2019
PLEASE REMEMBER THAT THIS CLASS IS HANDS ON SEAFOOD PREPARATION ONLY
WE DO PROVIDE YOU WITH A RECIPE TO CREATE AT HOME.



SATURDAY 2ND NOVEMBER 2019 - create your own MOQUECA (Brazilian Seafood Stew)
Working with saithe, gurnard and squid - you will learn a number of fishmongering techniques including: skinning, trimming and filleting to create this lovely selection of seafood to take away to make a rich and warming MOQUECA - Brazilian Seafood Stew-  at home.


And into JANUARY 2020....
Our Saturday breakfast class in 2020 will include our BILLINGSGATE DISCOVERY MAP of the market as part of our Market overview

SATURDAY 4TH JANUARY...
Prepare 2 seabass (to feed 2) to create your own ROAST SEABASS PARCELS with LEMON and SAGE PISTOU
The team will demonstrate the making of the PISTOU so you can assemble and 'tie' your bass parcels - ready for the oven. Recipe, including cooking information and serving suggestions will be handed out)

SATURDAY 1ST FEBRUARY ... CUTTLEFISH
Prepare 2 cuttlefish to roll and stuff with spicy mango chutney and cumin couscous - finished with coriander - ready to take away and make BRAISED CUTTLEFISH with MANGO COUSCOUS for dinner - all you have to do is fry, add stock and sit back with a glass of wine - ready and waiting for dinner... this dish will take 2 hours in the oven and you will need an ovenproof dish to cook in the oven...


SATURDAY 7TH MARCH .... SPIDER CRAB
Learn how to choose and cook a spider crab and then prepare a pre-cooked spider crab. Once all the meat has been removed we will give you the ingredients to make up Spider Crab Thermidor - to take away ready to bake at home. If - for any reason - spider crabs are unavailable we will work with brown edible crab...

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