On this two day cookery course you’ll be using the freshest seafood and classic flavours to discover some of Rick’s favourite fish and shellfish dishes.
If you want to book this course using a gift card, please call our reservations team on 01841 532700.
2022 Day 1
- Salmon ponzu
- Poached lobster risotto
- Mussels with tomato and basil
- Hake with sauce vert with butter beans
- DEMO – Splash Café clam chowder in sourdough bowls
2022 Day 2
- Scallops with pumpkin seeds and serrano chilli
- Deep fried coconut prawns
- Madras fish curry
- Malaysian fried lemon sole
- DEMO – Bouillabaisse
2023 Day 1
- Salmon marinated with dill and pernod
- Baked scallops with paprika, serrano ham, crisp garlic and olive oil crumbs
- Escalopes of halibut with dill, carrots and celery
- Grilled sea bass with beurre blanc and spinach
- DEMO – Coconut chilli crab
2023 Day 2
- Mussels with black beans, garlic and ginger
- Mackerel escabèche
- Green monkfish and prawn curry
- Poached lobster risotto
- DEMO – Sushi
2022
- Filleting a round fish
- Preparing a sashimi style dish
- Humanely killing, preparing and poaching a lobster
- Making a risotto
- Identifying, preparing and cooking mussels
- Making an emulsion
- Braising fish in a court-boullion
- Identifying, preparing and cooking clams
- Making a chowder
- Preparing and cooking scallops
- De-vaining and peeling prawns
- Coating and deep-frying prawns
- Making a madras curry
- Filleting a round fish
- Filleting and deep-frying a flat fish
- Making a bouillabaisse
- Humanely killing, preparing and cooking a lobster
- Making a rouille
- Identifying, preparing and cooking mussels
2023
- Learning how to cook a cerviche
- Preparing and cooking shellfish
- Learning how to fillet a flat fish
- Filleting a round fish
- Learning how to dispatch and cook a crab
- Preparing and cooking live shellfish
- Filleting a round fish
- Filleting a monkfish
- De-veing and peeling a prawn
- Learning how to dispatch and cook a lobster
- Learning how to prepare a range of sushi
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. On the second day of your course, 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.
Absolutely incredible tutors, an inspiration! Thoroughly enjoyed my time.
Better than I expected and I knew it was going to be good. Food was tremendous and chefs were very entertaining and informative.
Excellent staff, knowledgeable, informative, new skills learnt which I will use going forward.
COURSE DATES
Feb 22nd 2023 - Places available
Apr 19th 2023 - Places available
Jun 21st 2023 - Places available
Oct 18th 2023 - Places available
