Oyster workshop

evening course from £45.00

Available from 16th Aug 2018

A masterclass in shucking oysters and preparing them three ways: classic with shallot vinegar, tempura with sesame seeds and lime and to finish we will make oysters charentaise: a seemingly unusual but wonderful combination – freshly opened oysters with some hot, spicy sausages. The idea is that you eat an oyster, take a bite of sausage then a good gulp of cold white wine.

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Course

Oyster workshop: A masterclass in shucking oysters and preparing them three ways.

  • Classic with shallot vinegar
  • Tempura with sesame seeds and lime
  • Oysters charentaise

Evening overview

Arrive – 6pm
From 6pm – 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
8pm – 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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