Ashburton Cookery School

Fish & Seafood Plus

Ashburton Cookery School

Fish & Seafood Plus

Our two-day, in-depth fish and seafood course will show you the best ways to prepare, cook and serve fish & seafood. You will learn the secrets to selecting the freshest fish, and how to easily prepare it including scaling, gutting, and filleting.

You will learn to recognise different fish and shellfish varieties. We are blessed at the cookery school with superb locally caught fish and we will be using line-caught, sustainable fish on this course wherever possible.

Your experienced chef tutor will teach you how to cook fish and shellfish perfectly, and present it as a delicious, attractive and well balanced dish.

Once you have completed this course you will have learned a wonderful life skill that will have a positive impact on your cooking, your diet and your enjoyment of food.

Fish you will work with:

We source the freshest, sustainably-sourced fish and seafood from Brixam and Looe.

  • Flat fish such as plaice, sole, flounder or brill.
  • Round fish such as bream, bass, salmon, mackerel.
  • Shellfish such as dived scallops, whole crab, clams and mussels.

Skills you will learn:

  • How to select and buy quality fish
  • Knife skills, knife selection & knife sharpening.
  • Fillet a flat fish
  • Fillet a round fish
  • Prepare & Cook Scallops
  • Pin boning
  • Sauce making
  • Preparing Shellfsh
  • Cold poaching fish
  • Presentation skills

Typical Recipes Saturday

The recipes you will prepare are designed to give you as broad a range of fundamental cookery skills as possible, giving you the confidence and skill to take on any recipe.

    Typical Recipes

    • Lemon and Thyme Salted Ling Fillet
      with Warm Bacon and Lentil Salad, & Chicken Reduction
    • Baked Lemon Sole
      with Wild Mushrooms, Baby Spinach and White Wine Sauce.
    • Blackened Mackerel Fillet
      with Cauliflower Risotto, Caulifower Pakora and Curry Oil.

Typical Recipes Sunday

    Typical Recipes

    • Griddled Scallops with Pan-Fried Seabream
      with Smoked Aubergine Caviar, Lemongrass and a Mussel Dressing.
    • Potted Crab
    • Crab Cocktail
    • Tempura Squid
    • Sweet Chilli Dip
    • French Baguette
Note:
We are dependent on the the catch of the day from the fishing boats. Occassionally we may need to substitute fish types depending on availability.

Reviews

This student blog with Photos tells you everything about the course. Click Here.

Residential Cookery Course

Weekend Accommodation just £148

Relax at Ashburton Court with an en-suite room with double bed, television, free wifi, tea and coffee making facilities and a delicious breakfast.

Find out more

Partners can stay for just £20 extra per night and don't need to take a cookery course!

While you enjoy your cookery course on Saturday & Sunday, your partner can explore our wonderful Dartmoor area.

Things To Do

Common Questions

You will enjoy a lunch featuring what you have cooked in the morning session along with a glass of wine. Weekend courses (Saturdays) and 5 day courses (on Monday to Thursday) have a lunch and at the end of each day's cooking you will take home any dishes you have made.

Note: On certain courses such as Breadmaking, Baking, Patisserie, Chocolate Making we will provide a buffet lunch and whilst you will take lots home to enjoy, you will need to make provision for dinner as this is not provided.

All of our courses are highly practical and you will spend 90% of your time in the kitchen learning and cooking. We maximise your quality learning time by taking care of time-consuming tasks such as weighing and assembling ingredients and washing up.

This course is at an Intermediate Level. Aimed at the typical home cook. These courses will build your confidence in all areas of the kitchen. You should be familiar with common cookery concepts such as frying, baking, grilling and be able to follow a recipe. No other special skills are required.

The minimum age to take this course is 18 years old unless otherwise specified.

You will need to tell us about any food allergies or special diets at the time of booking. Whilst the course content will stay the same, we will always try and accommodate your requirements with substitutions and alternatives.

We are very familiar with common food allergies and regularly welcome coeliacs, vegetarians and those with gluten-free, dairy-free or religious diets on our courses. Please contact the Customer Service team who will be able to advise you further.

You need to wear sensible footwear with non-slip soles and covered toes. Long hair needs to be tied back; we advise wearing comfortable clothes and not your best outfit. We also recommend wearing trousers.

You don't need to bring anything else with you since everything else is provided. If you wish to bring some containers to take away food you may, but recyclable boxes are provided.

You will receive a Certificate from the Ashburton Cookery School upon completion of this course.

We source as many ingredients from ethical, local suppliers within a 25 mile radius of the cookery school as possible. All our fish, poultry, meat and dairy is sourced from local producers as well as vegetables and English fruit.
We will always prioritise locally sourced, seasonal ingredients and recipes where possible.