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Shellfish
Cooking with shellfish is sometimes surrounded by a certain mystique and many are nervous of trying dishes that feature shellfish. We’ll begin by showing you how to select the best shellfish - what to look out for and what to reject - before beginning a day of cooking. Throughout the course you’ll create a selection of dishes using a wide variety of clams, mussels, oysters, crab, prawns, langoustine and lobster.
For course dates, please use our course calendar.
Seafood Restaurant
RT @Sharon_Kendrick: Tempura oysters @theseafood - eating with the fabulous @jill_stein - I LOVE CORNWALL! http://t.co/1WlJeRDo Wed, 01 Feb 2012 21:26:52 Rick Stein
RT @JackStein: Picking up an item for a new menu trial @Rick_Stein @TheSeafood tonight. This is the part of my job I love! http://t.co/y ... Thu, 02 Feb 2012 16:43:00 Jill Stein
I really thought that The Very Hungry Frenchman was the best prog. Raymond has ever done. Brilliant TV Fri, 03 Feb 2012 08:06:02