£89 Friday Evening Seafood Gift Voucher

10-12 People
3.00 hours
£ 89.00

Come,  unwind and LEARN how to prepare a wide selection of seafood and CREATE some fantastic seafood dishes to add to your culinary repertoire!

This is a HANDS ON PRACTICAL CLASS....and you will be tutored through the session to make the most of your seafood and the recipes prepared.

If you would like to try your hand at some fish and shellfish preparation and some classic and global seafood recipes  - this is the course for you.

Join the chef trainer team from the school to cover fish preparation techniques and then create a 2 - 3 dishes to enjoy for supper. We aim to demonstrate some dishes to taste too. Any leftover fish or prepared dishes you take away with you.

Tea and coffee are available at the start of the evening and a glass or wine (or two!) and soft drinks to finish the evening.

Discounts apply to bookings of 3 or more people - Only when making a telephone booking: 0207 517 3548


UPCOMING DATES: AUTUMN 2019

FRIDAY 11TH OCTOBER 2019: Japanese Seafood Evening

Working with SEABREAM, LOCH DUART SALMON, YELLOW FIN TUNA and MONKFISH you will work together to create MiSO SOUP, TEMPURA, KATSU CURRY and a little bit of SUSHI on the side. Sit and enjoy the dishes with some Japanese Beer.


FRIDAY EVENING 18TH OCTOBER 2019: Classic ITALIAN Shellfish Evening
Working with COOKED LOBSTER and CRAB you will create your own pasta to make SHELLFISH (lobster and crab) RAVIOLI IN BLACK (CUTTLEFISH INK) PASTA with DILL.
The chef team will demonstrate making BAKED GNOCCHI WITH PRAWNS AND PARMESAN and SPAGHETTI CON VONGOLE (with clams)


FRIDAY EVENING 15TH NOVEMBER 2019: Seafood and Classic Sauces Evening
Learn some top tips about classic sauce making from our chef trainers - to serve alongside some wonderful seafood:
Make a classic REMOULADE SAUCE - to serve with A MONKFISH AND KALE SALAD
Make a classic BEURRE BLANC to serve with GRILLED BASS FILLETS
Make a PISTOU and SAUCE VIERGE to serve with POACHED CHALK STREAM TROUT FILLETS
We will demonstrate how to make a large quantity of CLASSIC BEARNAISE SAUCE to serve with CHAR-GRILLED SWORDFISH STEAKS


FRIDAY 29TH NOVEMBER 2019: Smoke, Slice and Cure Evening
HOT SMOKED MACKEREL , SLICE YOUR OWN SMOKED SALMON AND GIN MARINATED GRAVADLAX
Spend the evening learning how to slice your own small side of smoked salmon - that you can vac-pac and take away to freeze for Christmas. Marinade your own salmon portions for making GRAVADLAX and prepare your own mackerel to hot smoke to serve with SALSA VERDE - to enjoy for supper.

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