Fish and Shellfish Workshop

Saturday 21st February 2026

9.45am – 3.30pm

On this one day workshop learn how to cook delicious fish and shellfish recipes. We will explain what to look for when choosing fish and how to prepare it but the main emphasis will be on how to cook fish in order to get the best from it and how to avoid overcooking it. We will demonstrate how to make delicious and simple fish stocks to be used with your recipes. Below is an indication of what might be covered during a days course but it does depend on availability.

Demonstration

Fish & Shellfish Stock

Langoustine with Watercress Dressing

Crab and Lobster

Practical

Fillet Trout

Pan Fried Trout with Citrus and Butter Caper Sauce

White Fish en Papilotte

Moules Mariniere

Squid and Cucumber Salad

_

“Friendly, informative and great amount of food eaten and more to take away! Lovely place and staff – very impressed!” – Natasha (2024)

Dietary Requirements and Allergies:

• The recipes made on this course contain the following: DAIRY AND NOT SUITABLE FOR VEGETARIANS*
• Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
• We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.

*Please note this list is not exhaustive.

Age limit

Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.

Course times

On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.

Please view the Short Course Terms and Conditions.