TECHNIQUES... learn a new skill

12-14 People
2.50 hours
£ 49.00

Join the chef trainers at Billingsgate Seafood School for a relaxed evening of fish or shellfish preparation and cooking. 

NEW FOR 2020

To celebrate The Fish and Chip Awards as created and sponsored by SEAFISH (THE industry authority) - we are running a class to give you some of the tricks of the trade so you can deep-fry successfully at home. Come and learn how to skin a Torbay sole and prepare it for 'Sole Colbert' to serve with French Fries with a Greenwich Meantime Ale.
The chef trainer will demonstrate how to make a tempura batter and cook up some Saithe Tempura to taste.

Learn how to prepare a monkfish tail ready for stir-frying and create your own ramen noodles from scratch to create Stir-fried Monkfish and Ramen Noodles with Asian Avocado and Coriander Salsa.
The chef trainer taking the evening will demonstrate the preparation of a gurnard and prepare  Gurnard En Papilotte with Olives and Lemon Butter. 

Roll up your sleeves and prepare a cuttlefish locating the ink sac for use in the recipe of the evening. Make a rich shellfish stock using prawn shells, stir-fry your cuttlefish to toss into a herby pesto, whilst you create a Risotto Nero (jet black inky coloured rice) to enjoy for supper. The chef trainer will prepare Slow-cooked Squid Tagine to demonstrate how versatile cuttlefish and squid are to cook. 


18:30pm - 20:00pm

Booking course

  • Description
What to Expect

An informal evening class learning how to prepare and cook a selected species of fish or shellfish. You focus on one species of fish and cook this for supper. We will demonstrate a couple of ideas with related species for you to taste as part of the evening. We look at the various preparation techniques for each species of fish and give advice on a variety of cooking methods.

Who should attend

This short evening is a perfect opportunity to learn some new and easy cooking techniques and some fish preparation to show off at home.

What you take home

Recipe pack and key notes about techniques you have learnt during the course of the evening.

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