Love fish but not too confident about cooking it? Our fish classes work with superb fish straight from Billingsgate. You will learn about sustainability, how to identify fresh fish, how to gut and fillet round and flat fish as well as which cooking methods suit which type of fish.

The autumn class includes sublime steamed Plaice en Papillotte, a classic open Danish “smorrebrod” of pan-fried plaice, a sumptious but super easy saffron scented fish soup and some of the best cold emulsion sauces to go with fish; Mayonnaise, Remoulade and Rouille.

Testimonials from people who took this course

I am mainly vegetarian and my husband loves meat, so we decided to start cooking more fish! The class was very inspiring. Margaret

Class images