Fish & Seafood Cookery Course

£150.00 5 hours 45 minutes

(1 customer review)

Learn how to select and buy quality fish.

Discover classic flavours and recipes to wow your dinner party guests.

Category:

Description

Our one-day Fish and Seafood Cookery Course has the perfect balance of demonstrations by our chef and hands-on cooking. Using the freshest seafood and ingredients, we’ll teach you how to identify and select the freshest fish. You’ll learn the knife skills necessary to easily prepare and bone fresh fish and discover classic flavours and recipes to wow your guests.

All courses are taught by our chefs, Jake Pinn and David Frear. Our school is positioned in Abinger Hammer, a delightful and picturesque village in the heart of the Surrey Hills. The school provides each student with a fully equipped kitchen and all necessary ingredients and equipment. We believe in hands-on, practical teaching – so be prepared to roll up your sleeves!

Technical Skills:

How to select and buy quality fish
Preparing razor clams
Knife skills and selection
Fillet and skin a flatfish
Fillet a round fish
Making fish stock
Pin boning
Steaming

Sample Menu:

Butter poached fish with celeriac puree and caper pangrattato
Pan-fried fillet of bream with a mustard and tarragon sauce
Grilled razor clams with chilli
Tuna tartar with a spiced avocado puree and linseed cracker
Saffron aioli

Facilities:

Indoor dining area
Outside seating and dining area
Free wifi
Limited onsite parking
Idyllic countryside setting, easily accessible by road and public transport

1 review for Fish & Seafood Cookery Course

  1. Martin Pearcy (verified owner)

    A great day with Chef Jake all began with a crash course in fish filleting, this set us up for the recipes we would develop through the day. The course methodology was a relaxed and step by step approach, no questions were too small for Jake and I felt we could ask anything I was not clear about or that I may have forgotten from the demonstration.

    My highlight of the day was the Razor Clam recipe, a technical dish that was soooooo tasty washed down with a glass of Sauvignon Blanc in the sunny garden.

    Jake also did some demonstration dishes including an amazing celeriac mash that was served up with the pan fried Bream that we created.

    it was a really enjoyable day, id highly recommend it to anybody interested in cooking fish.

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  • Please note: Limited parking is available on-site.

  • If you have purchased a voucher please contact us at hello@abingercookeryschool.com to redeem.
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