UK Seafood Cookery Courses in March 2009

Cooking at River Cottage, Billingsgate, Padstow & Nick Nairn School

Jan 19, 2009 Susan Morris

Fish chefs, working with Hugh Fearnley-Whittingstall, Rick Stein and Nick Nairn, will be demonstrating and coaching on seafood cookery courses across UK in March 2009.

Food networks of seafood enthusiasts are growing in the UK, with hundreds of serious home cooks learning about seafood cookery on courses each month and across the seasons. Sharing seafood cookery skills, tips and recipes links some of the key figures in making seafood popular in cookery.

Signed copies of the award-winning The River Cottage Fish Book (Bloomsbury, 2007) by Hugh Fearnley-Whittingstall and Nick Fisher, are available from Billingsgate Seafood Training School based above the working fish market, Billingsgate Market, in London E14. In Padstow, fish chefs at Jill and Rick Stein’s Padstow Seafood Cookery School demonstrate and coach home cooks regularly on the ‘Original Fish & Shellfish Cookery’. Chef and TV presenters Rick Stein and Nick Nairn have endorsed their own British food heroes, including Scottish champion Iain R. Spink for Arbroath Smokies.

Booking a Seafood Cookery Course in the UK

With less chance of bad weather in early Spring, March 2009 may be the right time for many home cooks to skill-up in seafood cookery by getting their hands dirty descaling, skinning and gutting a whole fish, learning how to fillet fish and cook fish and shellfish.

Courses available in the UK include cooking classic British dishes, Asian fish cookery, Italian fish cookery, Japanese sashimi and sushi, French fish cookery, Thai seafood cookery, seafood cookery from Southern India and basic fish cookery such as pan-frying and baking:

• Around eighteen cooks will learn from Fraser Christian and the team of River Cottage chefs on each of the Introduction to Fish Skills and Cookery day (10am to 5pm) courses held on 3 March and 24 March 2009 at River Cottage HQ on Dorset/Devon border in England (location disclosed on booking). Prices may be £170 per ticket and can vary.
• Non-residential places on the 1 day Original Fish and Shellfish Cookery course, a demonstration and four “practical” sessions with a 9am start with the chefs of Padstow Seafood School, (Riverside, Padstow, PL28 8BY), typically costs £185 per person and the online course calendar for March 2009 will shows the choice of available dates before booking.
• Online booking of Nick Nairn’s Cook School (Port of Menteith, Stirling, FK8 3JZ) saves £10 off the standard Feast of Fish price of £190.00 per person with John Webber or Alan Mathieson leading the fish cookery day, held in central Scotland.
• Residents and visitors to London could book in one of many fish specialist courses, between £100 and £200 per course, including a Fish n a Dish Evening Course, Seafood Mornings or a Sushi and Sashimi Masterclass with Billingsgate Seafood Training School (Office 20, Billingsgate Market, Trafalgar Way, London, E14 5ST).

Seafood cookery courses, held in March 2009, will be available for booking across the UK. Learning from fish chefs, working with Hugh Fearnley-Whittingstall, Rick Stein, Nick Nairn or cooking above the Billingsgate Market remain popular choices for 2009. Learning about seafood identification, knife skills and seafood cookery in a small group between ten to twenty people, all keen on fish, underpins the cookery course experiences.

The copyright of the article UK Seafood Cookery Courses in March 2009 in Seasonal Cooking is owned by Susan Morris. Permission to republish UK Seafood Cookery Courses in March 2009 in print or online must be granted by the author in writing.

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