Friday Evening Seafood

10-12 People
3.00 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


Friday 16th November

Working with one of our top chef trainers - Deanna Smith - who as a caterer, is in demand producing her Mezze events...
Working with the following species: smoked cod's roe, salt cod, squid, bream and prawns. You will create a selection of small dishes to include:
Taramasalata, Brandade, Dressed Squid with Pomegranate and Parsley Tabbouleh, Skewered Prawn and Aubergine with Mint Harissa Dressing and Marinated Sea Bream with Chermoula. Deanna will also give you some top tips about what to serve with the above, where to get the best houmous, etc and about producing this selection for a crowd. Perfect to serve over the festive period.

Friday 23rd November 2018
Classic - Nose to Tail with Turbot and Halibut... and scallops and prawns to create a Bisque.

Working with farmed turbot, cold water prawns and scallops - you will learn how to prepare this fish: into fillets, skinned and bones to create a mixed seatood stock for a Classic Turbot and Prawn Bisque. The chef team will demonstrate how to steak a halibut and prepare Grilled Halibut with Autumn Mushroom and Sage Reduction to taste.
You can enjoy your Bisque for supper or take it away with freezing instructions to save for the Festive period. 


Friday 14th December 2018

Working with a selection of fish and shellfish - join us to prepare and create our Seafood Pithiview - to take home to freeze for the festive seasion. 
We will serve Smoked Haddock Chowder for supper and demonstrate our Beetroot and Horseradish Gravadlax to taste and inspire you to cook at home.
Festive recipe pamphlet for lots of seafood ideas for non meat eaters - or anyone wanting to tuck into seafood for Christmas.  

AND INTO 2019...

Friday 11th January - Healthy Stealthy Evening
Start the New Year off on the right foot, prepare some fabulously healthy seafood dishes low in carbs and fat. 
Learn how to fillet and skin a lemon sole, fillet and pinbone mackerel and shuck scallops to create Steamed Lemon Sole with Asian flavours and Cauliflower 'rice' with coriander and lime. Japanese inspired mackerel salad and Roast scallop in the shell with Haricot de Mer (sea thong seaweed) 

Working with mussels, clams, oysters, scallops and cuttlefish you will create some classic dishes to enjoy for an informal supper including: Mussel and Clam Bourride, Grilled Oysters with Pernod and Dill, Seared Scallops with Beurre Noir and Salmon Roe and the team will make a Risotto Nero to serve with your own cooked pan-fried cuttlefish. 

Friday 25th January - CLASSIC FISH EVENING 
Working with lemon sole, mackerel and create Grilled Lemon Sole with Burnt Blood Orange Hollandaise, Home Smoked Mackerel Salad with Winter Leaves, Hazelnut and Parsley Dressing. The chef trainers will demonstrate Salt Baked Stone Bass with Aioli to serve as part of a supper. 

Friday 8th February - THAI HOUSE EVENING 
Back by popular demand - owner of the Thai House in St Leonards - Adam Turner - will be joined by his head chef - the fantastic Sawek - who will be  demonstrating during the course of the evening. This course is hands - on practical and part demonstration and you will create a number of Thai classics.

Friday 22nd February - TURBOT AND DUBLIN BAY PRAWN evening (and cooking tuna steaks to perfect)
Working with a farmed turbot and Dublin Bay prawns (langostine), fillet and skin turbot and cook the prawns and create a rich fish stock used for a Bisque reduction to serve with poached Turbot and Dublin Bay prawn Bisque. Seasonal accompaniment to serve. The chef trainers will prepare Spicy Tuna Sliders to serve as an appertizer and demonstrate the cooking of Tuna Tataki


18:30pm - 21:30pm

Booking course

  • Description
  • Customer comments (17084)
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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