SEASONAL SPECIALS

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FESTIVE SEAFOOD MORNING CLASSES

SMOKED FISH AND SAMPHIRE EN CROUTE - £75 per person
SATURDAY 21ST DECEMBER    9.30 am - 12.30 om

Working with smoked haddock, smoked salmon and samphire make an 'en croute' pastry pie to take away and simply freeze for the festive season or bake. You will make your own pastry and a creamy vintage cheddar and mustard sauce. All you will need to do is glaze the pastry and sit back whilst it bakes in the oven.  This en croute will be enough to serve 6.

FESTIVE SEAFOOD MORNING  - £75 per person
MONDAY 23RD DECEMBER   10 am - 1.00 pm
BEST Seafood School Smoked Mackerel Pate, Taramasalata (Smoked cods roe from Billingsgate) Dress a Devilled Lobster served in the half shell, Marinated Monkfish Kebabs (to cook and serve hot or cold).  Stir-fried Cuttlefish and Queenie Scallop in Smoked Paprika Dressing & Marinated Anchovies in Lemon and Marjoram




FESTIVE SEAFOOD MORNING CLASSES

SEAFOOD AND WINE TASTING DISCOVERY LUNCH - £60 per person
9TH DECEMBER - 10.45 am - 1.45 pm

Philippa Carr MW and our Principal - CJ Jackson will work together to present wines to match some of CJ's popular dishes demonstrated on Channel 4 Sunday Brunch
This is the perfect way to enjoy seafood and an exciting opportunity to learn something new with Master of Wine, Philippa Carr, who will provide expert tuition as part of the day.

The session starts with a short demonstration with CJ Jackson looking at the seafood dishes presented as part of the tasting lunch.  Philippa will then take the reins to present a tutored wine tasting to match the seafood dishes that we have prepared for you. This includes a few  individual dishes as a tasting menu.

Recipe tasters will include:
Cured Anchovies in Marjoram, Lemon and Olive Oil
Seafood School Taramasalata with Crudite
Crab Thermidor
Roast Roker with Wild Caper, Mint and Anchovy Butter
Grilled Mackerel with Korean Chilli Baste and Kimchi
Tempura Pollock with Samphire and Wasabi Mayo



FESTIVE BRUNCH OR LUNCH - SEA TO PLATE
17TH – 20TH DECEMBER - £20 Per Person


BRUNCH -  8.30 am – 10.30 am Brunch
BILLINGSGATE SEAFOOD SCHOO SMOKED  FISH KEDGEREE and for Vegetarians - ROAST VEGETABLE KEDGEREE...) with a glass of Bucks Fizz on arrival, tea, coffee or hot chocolate and pastries.  Winter Fruit Compote and Greek Yoghurt

LUNCH - 12.00 pm – 2.00 pm Lunch
BILLINGSGATE SEAFOOD SCHOOL BEST FISH PIE and for Vegetarians - WINTER VEGETABLE AND BEAN CASSOULET with a glass of Bucks Fizz on arrival and Cranberry and Orange Eton Mess to Finish



SEASONAL SPECIALS... FESTIVE SEASONAL SEAFOOD MARKET DAY
20TH DECEMBER    6.00 am – 2.30 pm - £198 per person

For our last week day class of the year we are bringing together elements of our popular classes delivered through the year.
Join us for a market visit to select some fish and shellfish to prepare during the course. We will aim to find turbot or monkfish, lobster or scallops and a couple of less well-loved species.
Have a go at slicing some smoked salmon from a whole side and enjoy Smoked Salmon and Scrambled Eggs for breakfast.

You will help create some of the following recipes: (depending on seafood available on the day)
Rich Seafood Stock
Pan-fried Turbot with Bisque Reduction
Saffron Fish Soup with Rouille (best white fish: Torbay sole, whiting etc)
One Pot-Roast Shellfish (lobster, scallops, crab, mussels and prawns)
Seared Layered Seafood Salad (tuna, olives, cuttlefish and rocket)
Smoked Seafood en Croute



FESTIVE EVENING CLASSES
6.30 pm - 9.30 pm - £89 per person

WEDNESDAY 11TH DECEMBER 2019: SHELLFISH FESTIVE IDEAS
Spend the evening preparing mussels, clams, squid, crab claws and Dublin Bay prawns (aka scampi/langoustine) to create our Shellfish One Pot for supper

CHRISTMAS SPECIAL - FRIDAY 20TH DECEMBER 
Smoke, Slice and Cure Evening
HOT SMOKE your own TROUT , SLICE YOUR OWN SMOKED SALMON AND MAKE GIN MARINATED GRAVADLAX


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