Asian Seafood Cookery

• Prawn fritters with chutney and kachumber from the Allen Kitchen, Kolkata
• Madras fish curry of sea bass, tomato and tamarind
• Clams with beer, black beans and ginger
• Monkfish rice and curry
• DEMO – Chettinad crab curry

• De-veining and peeling tiger prawns
• Filleting a round fish
• Preparing and cooking bivalves
• Preparing a monkfish
• Cooking curries
• Learning how to dispatch and cook a live crab

Arrive – 8:45am
Welcome – Enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am – Watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. You will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

If you have more questions about our courses click here.

A fantastic day. Nick and the team were fantastic. I have really learnt a lot and am inspired to try more dishes at home! My confidence has gone from 2 to 10!

Friendly and good instructors. I’m a pretty good cook but I learnt things of value.

Loved the day, left feeling knowledgeable, confident and full of lovely food.

It was a fabulous course. The recipes were clearly demonstrated. The atmosphere was relaxed and everyone we met went out of their way to make the whole experience wonderful.

A really brilliant day, a perfect mixture of serious cookery demonstrations, good humour, useful tips, excellent food and splendid wine!

This is a day I will remember forever.