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
- Making fish stock
- 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.
- Lemon and Thyme Salted Ling Fillet
with Warm Bacon and Lentil Salad, & Chicken Reduction
- Poached Lemon Sole
with Girolles, Shallot Puree, Baby Spinach and White Wine Sauce.
- Blackened Mackerel Fillet
with Cauliflower Risotto, Caulifower Pakora and Curry Oil.
Typical Recipes Sunday
- Tasting Plate:
Potted Crab with French Baguette,
Spiced Tempura Squid and Sweet Chilli Dip.
- Griddled Scallops
with Smoked Aubergine Caviar, Lemongrass and Mussel Dressing.
- Pan-Fried Seabass
with Herb and Vegetable Broth, Truffle Oil.
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.
ReviewsThis student blog with Photos tells you everything about the course. Click Here.
Residential Cookery Course
Weekend Accommodation just £138
Relax at Ashburton Court with an en-suite room with double bed, television, free wifi, tea and coffee making facilities and a delicious breakfast.
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.
We are providing a Reschedule Guarantee, so if you feel unwell or need to self-isolate - or are from a high-risk group - contact us with 24 hours notice and you will be able to reschedule to another course date of your choice. Courses are currently postponed until June 2020 but this guarantee will apply to future courses Click here for more details
In the event we are unable to deliver the course, you will be able to reschedule your course to a later date.
You will enjoy a sit-down 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 the option of sit down early evening meal, or you may take-away what you make to enjoy at home.
Note: On certain courses such as Breadmaking, Chocolate Making we will provide a Buffet lunch.
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.
Yes, we have two kitchens that are wheelchair accessible. Please contact us to discuss your needs.
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.