In the words of Rick, “nothing is more exhilarating than fresh fish, cooked simply” and this course teaches you how to select what you cook carefully. Dishes include amritsari fish, clams in XO sauce, marinated salmon with passion-fruit, lime and coriander and steamed scallops with ginger, spring onions and soy.
If you want to book this course using a gift card, please call our reservations team on 01841 532700.
Crispy mackerel salad
Seared scallops with tomato, parsley and basil
Roast monkfish with crushed potatoes, olive oil and watercress
DEMO – Fritto Misto
Filleting a round fish
Making a batter
Preparing and filleting and marinating a large round fish
Preparing and steaming scallops
Filleting a monkfish tail
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 Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.
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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!