Shellfish Workshop

12-14 People
7.30 hours
£ 198.00


Billingsgate Market has an excellent selection of shellfish on offer and we work with as many species as we can during this informative course. If you have a passion for shellfish or want to learn just how easy it is to prepare and cook - this is the course for you.

Working with Ken Condon, a retired fishmonger with a particular passion for shellfish - you will learn how to prepare a range of crustacean and molluscs. CJ Jackson and her chefing team show how easy it is to cook it all! We aim to cover as many aspects of shellfish preparation as possible (depending on season and availability)

Timings
6.15am - 2.30 approx
The school opens at 6.00am for registration at 6.15am. Don't forget that traffic is usually much lighter at this time of day. For Estimated Travel Times to the market see FAQ section of website.

Redeeming a gift voucher? Please do not book below, telephone the administration team on 0207 517 3548 with your voucher number.



 





 

Timings

06:15am - 14:30pm

Booking course

  • Description
  • Customer comments (2110)
Techniques covered

All shellfish preparation including: dressing crab and lobster. Other crustacean preparation and cooking. All molluscs from gastropods (whelks and winkles) Bi-valves (mussels, oysters, clams and scallops) and cephalopod (squid, cuttlefish and octopus)

What to Expect

After a brief introduction to life at Billingsgate your day begins with a escorted market visit where you will learn how to identify quality and the many species of seafood on sale. The particular focus on this day is on crustacean and molluscs. Breakfast is served in the school kitchen when there is an opportunity to ask further questions. The first part of the course begins with a hands-on preparation session. You will prepare your own cooked crab, lobster and langoustine. During a coffee break the making of shellfish stock is demonstrated along with how to cook whelks and winkles. The second hands-on session covers bivalve preparation including mussels, various clams (including razors, if available), scallops and oyster shucking. Cephalopod preparation is also covered as you work with squid. Cuttlefish and octopus preparation is demonstrated. You return to the kitchen to prepare lunch of Saffron and Seafood Stew or a Mussel and Clam Bourride. We give you lots of ideas on how to cook your shellfish and there are plenty of recipes to taste with a glass of wine during lunch. The rest of the shellfish that you have prepared is then ready to take home in your complimentary Billingsgate Seafood School cool bag. This day is designed to cover as many aspects of shellfish preparation and cooking and to inspire you to cook seafood in a variety of ways. The day is focused more on preparation with recipes discussed and cooked.

Who should attend

This course is ideal for those who want to learn all the basics of shellfish preparation. Beginners and experienced cooks are all welcome on this day as there is much to learn.

What you take home

All the shellfish that you have prepared during the course of the day and a complimentary cool bag. Recipes prepared during the day will be emailed directly to you after the course.

Can I buy fish?

There will be an opportunity to purchase extra seafood (fresh, frozen etc) during the market visit. We have limited freezer space, but plenty of refrigeration space for storage during the day. Cash is usually required to make purchases as most businesses will not take cheques or cards.

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