Friday Evening Seafood

10-12 People
3.50 hours
£ 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!

If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes  - this is the course for you.

This is a HANDS ON PRACTICAL CLASS....and you will be tutored through the session with our seafood chefs to make the most of your prepared fish and shellfish to create the recipes of the evening.  We aim to demonstrate some dishes to taste too. Any leftover fish or prepared dishes you take away with you along with a recipe pack for the evening.

As part of all our classes we will tell you about the day to day activity and the history of Billingsgate Market. We focus closely on choosing the seafood you are working with and talk about sustainability and responsible sourcing of all our fish and shellfish.

Tea and coffee are available at the start of the evening and a glass of wine (or two!) and soft drinks to enjoy with your prepared dishes. 

We provide all ingredients and aprons to use at the school - all you need to do is turn up and roll up your sleeves for an informal and informative evening.

Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548


AND FOR WINTER AND SPRING 2020 - BRAND NEW COURSES FOR A BRAND NEW DECADE


FRIDAY 24TH JANUARY 2020
SHELLFISH CLASSICS EVENING

Working with Palourde Clams, Rock Oysters and King scallops create
Clam Bourride (steamed clams with a saffron and garlic sauce)
Oyster Po'Boys (shuck and deep-fry oysters in a buttermilk batter)
Seared Scallops on Creamed Leeks with Rosemary.
The chef team will create as a demonstration
Steamed Scallops in the shell with Pernod. 
 

FRIDAY 7TH FEBRUARY 2020
TASTE OF SPANISH SEAFOOD

Working with salt fish, hake, prawns, mussels and seabass we will demonstrate how to prepare a whole large hake and seabass.
Our guests will then make
Remojon (Toasted salt cod and orange salad)
Caldereta Asturiana (traditional fish and shellfish stew).
The chef team will demonstrate
Escabeche (pickled seabass or red mullet)


FRIDAY 21ST FEBRUARY 2020
TASTE OF KOREAN SEAFOOD - Learn about this popular trendy cuisine and how to make Kimchi (fermented cabbage)

Working with crawfish tails, prawns, Queenie scallops and octopus, you will create
Seafood and Kimchi Pancakes,
Korean Grilled Crawfish,
Queenie Scallops in the Shell

 The chef team will demonstrate
Spicy Korean Sti-fried Octopus
How to make Kimchi.
Tuck into this with a beer to enjoy the evening. 


FRIDAY 6TH MARCH 2020
POKE BOWL AND CEVICHE EVENING and make your own TORTILLA to serve

Hugely popular and trending are classic Haawain poke and Latin American ceviche. Working with tuna prepared especially to eat raw and Pacific Sockeye salmon you will create
Tuna Poke Bowl with Avocado
Sockeye Salmon Ceviche with Salmon Roe

Asian dressed Seaweed Salad
Bream Escabeche to take home. 
Learn how to make  flour tortilla's to serve with your seafood on the evening.


FRIDAY 20TH MARCH
TASTE OF THAI - Make your own Pad Thai and Red Seafood Curry 

Working with prawns, monkfish, squid and clams create two classics. The chef team will demonstrate how to make your own red curry paste to use as the base for the
Thai Red Seafood Curry.
We will demonstrate how to make rice noodles and you will make
Prawn Pad Thai
 The chef team will also demonstrate
Tom Yum Goong (Spiced Prawn soup with Galangal).
All served up with Sticky Jasmine Rice and a glass of beer


FRIDAY 3RD APRIL
TASTE OF BRAZIL

Working with salt pollock, snapper or Emperor bream, squid and crab, learn how to choose, prepare (including filleting) the seafood of the evening to create
Bacalhau Cremoso (Brazilian salt cod pate)
Casquinha de Siri (Brazilian stuffed crab shells)
Moquera (Brazilian Fish Stew)


FRIDAY 17TH APRIL
TASTE OF VIETNAM

Beautifully balanced and healthy style of eating - join us for a Vientamese evening enjoying some classic seafood dishes - Asian with a French influence.
Working with crab, warm water prawns and tilapia - learn how to choose, prepare (incldes filleting) and cook   you will create
Vietnamese Crab Rice Spring Rolls
Vietnamese Seafood and Tofu Curry
Vietnamese Prawn Pho 

Served with rice and noodles.

FRIDAY 1ST MAY 
CELEBRATE THE TASTE OF GREAT BRITISH SEAFOOD 

Working with pollack and coley fillets, roker (thornback ray) wings, brown shrimp, plaice and scallops - learn how to choose, prepare and cook some of our very best British seasonal seafood to create the following dishes to enjoy with some specially selected English wines.
Deep-fried 'Fish and Chips' Fingers (with King Edward Potato Chips - master the art of deep-frying brilliantly!)
Poached Ray Wing with Potted Brown Shrimp Sauce
Plaice, Scallop and Bacon Rolls with Vintage Cheddar and Parsley Crumb




TO PURCHASE A COURSE:
BOOK YOUR COURSE BY SELECTING ONE OF THE DATES BELOW:

Timings

18:30pm - 21:30pm

Booking course

  • Description
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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