Come, unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!
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.
This is a HANDS ON PRACTICAL CLASS....and you will be tutored through the session with our seafood chefs to make the most of your prepared fish and shellfish to create the recipes of the evening. We aim to demonstrate some dishes to taste too. Any leftover fish or prepared dishes you take away with you along with a recipe pack for the evening.
As part of all our classes we will tell you about the day to day activity and the history of Billingsgate Market. We focus closely on choosing the seafood you are working with and talk about sustainability and responsible sourcing of all our fish and shellfish.
Tea and coffee are available at the start of the evening and a glass of wine (or two!) and soft drinks to enjoy with your prepared dishes.
We provide all ingredients and aprons to use at the school - all you need to do is turn up and roll up your sleeves for an informal and informative evening.
Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548.
AND FOR WINTER AND SPRING 2021
FRIDAY 15TH JANUARY 2021
FISH CLASSICS EVENING
Working with one of the best and most popular white flat fish - lemon sole - you will fillet and skin the fish to create
Pan-Fried Lemon Sole with Morels and Truffle Oil.
Learn about traditional smoked haddock (Finnan, dyed and undyed) and make
Smoked Haddock Rarebit to enjoy for a first course.
The chef trainer will demonstrate the making of
Smoked Haddock and Corn Chowder as a taster.
FRIDAY - 22ND JANUARY 2021
SHELLFISH CLASSICS EVENING
Working with brown shrimp, diver King scallops and palourde clams create Potted Brown Shrimp to enjoy as a first course, Seared Scallops in Saffron Sauce for a main - and the chef trainer will prepare Cider Steamed Clams with Sage as a taster.
FRIDAY - 29TH JANUARY 2021
TASTE OF SPAIN
Working with hake, clams, salt fish and red mullet, create some classic Spanish dishes. You will make:
Salmonetes en Escabeche (marinated red mullet salad) and
Merluza de Berberechos (hake with clams cooked with garlic and Spanish olive oil).
The chef team will demonstrate Remojon (salt cod and orange salad) as a tasting
FRIDAY - 5TH FEBRUARY 2021
TASTE OF CLASSIC FRENCH
Working with seabass, trout, mussels and scallops - you will create a
Matelote (classic freshwater fish stew)
Mouclade (steamed mussels) as a taster – prepared by our chef trainers.
FRIDAY - 12TH FEBRUARY 2021
MALAYSIAN STEAMBOAT EVENING
What a wonderful way to enjoy super fresh seafood with friend... Malaysian 'Hot pot' or 'Steamboat'
Working with monkfish, prawns and squid you will prepare a typical steamboat broth and sit down with some beer to cook and enjoy the seafood along with tofu and vegetables and steamed rice.
This is a 3 1/2 hour Course - Course Size 10-12 People - Course Times 18:30pm - 21:30pm
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