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!

This is a HANDS ON PRACTICAL CLASS....(with all the hard work taken away as the chef trainers will have everything ready to go - all you have to do is prepare your own seafood ready to cook)

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

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


Classics evenings

Friday 12th January 2018 - places still available
Friday 26th January 2018 - FULLY BOOKED

Monkfish, Lemon Sole and Cod 

Fillet and skin monkfish to wrap and roast in Monkfish in Pancetta with Herb Pistou.
Fillet a Lemon Sole and make Poached Lemon Sole with Classic Beurre Blanc. The chef trainers will demonstrate how to make a 'court bouillon' (lightly aciduated vegetable stock) for poaching the fish. Stock making will also be covered
Skin and pin-bone a small cod fillet to make Classic Cod in Parsley Sauce - to take away

Friday 19th January 2018 - SHELLFISH CLASSICS - FULLY BOOKED
Prawns, Lobster, Mussels and Oysters
Peel prawns and create prawn butter and dress a cooked Canadian lobster to make Individual Hot Prawn and Lobster Souffles. The chef team will demonstrate shellfish stock and Shellfish Risotto
Steam mussels in the shell to make Baked Mussels with Gruyere Crumb
Shuck 6 oysters to serve Au Naturel with Shallot Red Wine Vinegar. 
The chef team will demonstrate Oysters Rockefeller for those who prefer to enjoy them cooked!
Friday 9th Februay 2018
Stealthy Healthy Seafood

Avoid the carbs, keep the fat levels under control, get your 5 a day and 2 portions of seafood a week!
Learn how to prepare a seabass and mackerel from scratch. Smoke mussels and prawns and thread onto skewers. Create mariandes for steamed bass and a Japanese inspired salad for cured mackerel. Serve all of this with Turmeric, Ginger, Chilli and Cauliflower Rice and Carrot and Courgette Spaghetti. 

Friday 16th February 2018
Bring some friends and join us to cook up a storm to celebrate the Chinese New Year... and the year of the dog..
You will learn how to prepare seabass, prawns and squid and then make Wontons, Szechuan Prawns, Steamed Seabass with Spring Onion and Ginger, Salt and Pepper Chilli Squid - all served with rice and noodles and washed down with Chinese beer.

Friday 9th March 2018 AND Friday 13th April

This evening is delivered by Silla Bjerrun - Founder of Feng Sushi and now a consultant to the sushi industry in the UK. She is passionate about teaching all things Japanese. Course information to come

SPECIAL EVENT... Thursday 28th March....

At a loose end for the Bank Holiday weekend. Kick start the weekend with an evening class on Thursday night at the Seafood School..
We are pleased to announce that we have top Italian cook and food writer: Valentina Harris - joining us to deliver an evening of regional Italian food and wine tasting. Valentina is a fabulous presenter and teacher and her knowledge of Italian cuisine is outstanding


Friday 27th April
Thai Seafood Evening

Working in partnership with The Thai House - their chefs are creating the menu, so come and enjoy a Thai Seafood Evening and learn some of the secrets of Thailand - more details to come

Friday 18th May 2018 - SHELLFISH CLASSICS
Working with a selection of seasonal shellfish prepare and dress a brown crab and roll up your sleeves (it is advisable to wear a black top on this day) to prepare seasonal cuttlefish. You will then make shellfish stock and mace flavoured butter for  - Potted Shrimp with Melba Toast, Classic Crab Bisque (to take away) and Risotto Nero with Cuttlefish. The team will make a Seaweed Salad to taste during supper.

Friday 8th June 2018
Danish Seafood Evening

Delivered by Silla Bjerrum - who is known for creating fabulous sushi - but for this class - she brings classic recipes from her homeland of Denmark. 

Friday 15th June - FISH CLASSICS
Smoked Haddock, Sea Bream and Plaice (or best seasonal fish on the day)
Working with the best of the season you will skin and pin-bone un-dyed smoked haddock to create Souffle Arnold Bennett.. You will prepare a bream to make Salt Baked Bream with Aioli (garlic mayonnaise). Learn the art of both Hollandaise and Sorrel Sauces to serve with the best fish chosen on the day: whiting, plaice, cod or hake, all garnished with samphire. Evening includes stock making.


18:30pm - 21:30pm

Booking course

  • Description
  • Customer comments (2883)
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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