evening course from £55
Available from 7th Dec 2019
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.
Oyster workshop: A masterclass in shucking oysters and preparing them three ways.
- Classic with shallot vinegar
- Tempura with sesame seeds and lime
- Oysters charentaise
Arrive – 6.15pm
From 6.30pm – Watch our chefs demo the dish then recreate at your workstation
8pm – Enjoy the fruits of your labour with a glass of wine at our ‘en famille’ dining table overlooking the Camel Estuary
8.30pm – 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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