Rick Stein

• De-veining, peeling and cooking prawns
• Filleting a round fish
• Preparing a ceviche
• Preparing and pan-frying a squid
• Identifying, preparing and cleaning mussels
• Making a chowder
• Identifying, cleaning and cooking clams
• Preparing, cleaning and grilling scallops
• Making a compound butter
• De-veining, peeling and cooking prawns
• Making a curry
• Filleting a round fish
• Making a butter emulsion
• Preparing and deep frying a flat fish
• Preparing and cooking a selection of fish
• Making a Bouillabaisse

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.

Day 1

• Salmon ponzu
• Morton Bay bug – Lobster
• Mussels with tomato and basil
• Hake with sauce vert with butter beans
• DEMO – Splash cafe clam chowder in sourdough bowls

Day 2

• Scallops with pumpkin seeds and serrano chilli
• Deep fried coconut prawns
• Madras fish curry
• Malaysian fried lemon sole
• DEMO – Bouillabaisse