Rick says “This recipe is definitely for large fish. Some people feel that partnering fish with rich dark sauces like this one is a mistake. I disagree. You don’t lose the taste of the fish as long as it’s good and fresh. Also, flat fish and wild mushrooms go very well together.”
Casserole of brill with shallots and wild mushrooms
Arrive – 5.45pm From 6.00pm – Watch our chefs demo the dish then recreate at your workstation 7.30pm – Enjoy the fruits of your labour with a glass of wine at our ‘en famille’ dining table overlooking the Camel Estuary 8.00pm – The evening draws to a close at 8pm. You’ll leave with recipe cards and an exclusive voucher to use at our deli so you can try re-creating the dish at home.
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It was perfect! Good balance of serious knowledge and fun.
Staff are great, friendly and always on hand.
Very well organised and the staff are very knowledgeable and funny.
The whole event was excellent and the chefs were fabulous teachers. Clearly passionate but also incredibly patient.