Fish & shellfish menu 4

• Mackerel recheado with Katchumber salad
• Hake with thinned mayonnaise and capers
• Steamed scallops in the shell, with ginger, soy, sesame oil and spring onions
• Gurnard with Bouillabaisse sauce and harissa potatoes
• DEMO: A seafood stew with jalepeño and guajillo

• Butterflying a round fish
• Making a spice paste
• Making a mayonnaise 
• Filleting a round fish
• Identifying, cleaning and preparing scallops
• Steaming scallops
• Making a beurre noisette
• Humanely killing, cooking and picking a crab 
• De-veining, peeling and cooking prawns
• Preparing and cooking a squid 

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 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.