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.
