Ashburton Cookery School
Covid 27 Nov Update: Information for customers. Read Here

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
  • 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.

    Lunch

    • Lemon and Thyme Salted Ling Fillet
      with Warm Bacon and Lentil Salad, & Chicken Reduction

    Dinner

    • Poached 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

    Lunch

      Starter

    • Griddled Scallops with Pan-Fried Seabream
      with Smoked Aubergine Caviar, Lemongrass and a Mussel Dressing.
    • Taster Plate

    • Potted Crab, Crab Cocktail, Crab Bisque
      with spiced Tempura Squid, French Baguette and Sweet Chilli Dip.
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 £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.

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

Coronavirus Questions

To see some of the changes we have put in place to make our courses Covid-secure please click here

Customers in a Tier 3 region should not travel to us at this time. If you have a booking you should contact us to reschedule - you will not lose your booking and can reschedule to a suitable course date when the situation changes.

Customers in Tier 1 & Tier 2 can still take their course with the usual precautions. ie. Rebook if any symptoms, and observe the Hands, Face, Space protocols.

Please click here for our article on Tier restrictions.

When you arrive at the cookery school you will check-in at the Arrival Station at the front entrance where you will be registered, asked to sanitise your hands, issued with a face mask and have a quick non-intrusive temperature check (a 2 second check with temperature gun that doesn't touch you). The same procedure is followed by all staff as well. You will then be shown to your own table in the dining room and will be served tea or coffee at your table.

When you arrive you will be issued with a comfortable face mask which you should wear when travelling around the building. In the kitchens you won't need to wear a mask when cooking at your workstation as these are fitted with perspex, but if you wish you can also wear a face visor or a mask - it is your choice. We have tested the visors in the kitchen and after a few minutes you really forget you are wearing them and they don't impede your cooking or enjoyment of the course.

When you are in the dining room, you will be seated 2m from others at your dedicated table and can drink and eat without a face covering., but when you leave this 'safe zone' you would be expected to put on a face covering to move around the building.

No. We have reorganised our kitchens so that if you come as an individual on a course you will have your own isolated workstation, equipment and ingredients to work with throughout the course.

If you are coming with someone from the same household you will be able to work together on a workstation, but again you won't be sharing anything with others outside of your household.

Certainly. If you book with someone from the same household or 'social bubble' you will be stationed at the same workstation so you can enjoy the course and the experience together. You will also be seated together in the dining room so will eat together.

We are providing a Reschedule Guarantee, so if you feel unwell or need to self-isolate contact us with 24 hours notice and you will be able to reschedule to another course date of your choice. You will have 12 months to decide.

Common Questions

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 a lunch and you will take-away dinner 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.