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Located above Billingsgate Market in London's DocklandsOur location
'Great value for money and I learnt alot!'
Join us for a Saturday morning (8.30am - 1.30pm) packed with practical tips and hints. You learn how to prepare a couple of species of fish to take away to cook at home and then see a number of different fish and shellfish prepared and cooked in several ways - all this you will taste with a glass of Loire Valley wines at the end of the morning.
This is one of our most popular courses. It is a busy morning with a combination of hands on practical fishmongering and knife skills and innovative cooking in a demonstration setting.
What our customers say about this course:
'Great value for money, learnt a lot!'
'Really good to learn a number of different preparation and cooking techniques'
'Had a great day, learnt a lot and really enjoyed the hands-on fish preparation techniques'
Redeeming a gift voucher? Please do not book below, telephone the administration team on 0207 517 3548 with your voucher number
08:30am - 13:30pm
Depending on the season and availability this includes: trimming, scaling, filleting, pin-boning.
Join us for coffee and a brief introduction to the market and life at Billingsgate at 8.30am. Part of the morning is a practical hands-on session working with 2 - 3 species of seafood learning some basic fishmongering techniques. The fish you prepare is yours to take away to enjoy over the weekend. The second part of the morning is a demonstration session where further species of fish are prepared. The chefs will then cook 4 - 5 recipes using fish prepared during the course and served as a lunch time taster.
If you want to learn some basic fishmongering skills this course is split between a hands-on practical session and an innovative cooking demonstration, this is an informal but informative course which is designed to inspire you to cook more fish at home.
New skills, recipe ideas and fish to cook at home. Please bring a cool bag. Merchandise (including knives and our Billingsgate Market Cookbook) will be available to purchase during the day.
If you wish to buy extra fish from the market before the course remember to bring cash as many merchants will not take a cheque or card. We can store fresh fish in our chiller for the duration of the course, but we have very limited freezer space. Saturday is ALWAYS very busy, so you will need to arrive in plenty of time to park and look around the market.
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