Spanish Fish Cookery - Course-Types - Rick Stein

Spanish Fish Cookery

The heart of Spanish food lies in the simplicity of cooking and their belief in the quality of the raw materials, nowhere is this more the case than with their seafood, whether it be the cold water freshness of the fish from the Atlantic or the warm flavours of saffron, tomato and olive oil from the Mediterranean, this course will show you why the Spanish are so in love with seafood.

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.