Cooking from Far Eastern Odyssey 26 Feb 12 - Padstow Seafood School - Rick Stein

Southeast Asian cooking is a glorious assault on the senses and it seems so healthy.  Vegetables raw or hardley cooked, lots of seafood and fresh fish; meat used sparingly and rice simply steamed.  Combinations of hot, sour, salty and sweet, the occasional bitter notes and enthusiasm for colour and texture.  Quite simply, it's food of considerable sophistication, delivered in seconds.

All of our one-day courses (except the Fish Market Course) consist of four ‘practical' sessions, where you'll be cooking, hands-on, guided by our chefs.  The day starts at 9.00am with a demonstration, after which you'll begin cooking a variety of dishes.

At lunchtime, students sit down at the long refectory table overlooking the estuary to enjoy the fruits of their labour, accompanied by a glass of good wine or two.  In the afternoon there will be a further demonstration when you will be shown more recipes and techniques.

For course dates, please use our course calendar.

We do add additional courses throughout the year. If you cannot see the date advertised that you require, please contact us.