NEW FOR 2023: The recipes on this one-day course are perfect for sharing around the table with friends and family including fish madras, prawn fritters, monkfish curry and more. All from Rick’s much-loved travels around Asia.
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
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!