Today our professional chef will cover what to look for when buying fresh fish, basic knife skills of filleting a fish, prepping shellfish, as well as producing some new and exciting seafood recipes.

Full day hands on course. Includes – tuition from a professional chef, all ingredients, laminated recipe cards, aprons, three course lunch with wine, a dish for two to take home, and even someone to wash up!

Sample dishes:
• Basque-Style Crab Gratin (Shangurro)
• Sea Bream fillets with a Sauce Vierge & Truffle Infused Potato Cake
• Plaice Goujons with Homemade Tartar Sauce
• Pan Fried Monkfish with Mussels in a Mustard & Tarragon Sauce
• Lemon Creams with shortbread biscuits