Brimming with practical advice and delicious recipes, this fish and shellfish course is an absolute must for amateur fish cooks
Fish and shellfish are often a favourite of many, although the preparation and flavour combinations are sometimes tricky to master. With this cookery course, we aim to help you leave confident that you know how to select, prepare and cook wonderful fish such as sea bass, lobster, crab and squid. You will learn skills from filleting mackerel to cracking shellfish.
Fish and Shellfish for the course will be supplied by local company Maximus Fishing. Maximus has been fishing using ethical, environmentally friendly practices for 20 years, Maximus fish is considered top-quality and their service is fantastic.
The course at takes place at Kenton Hall Estate Food Hub on 11th May 2016, 10am–3pm. £120.00 per person.
Course participants will have a fully hands on experience and the course will include refreshments – tea and coffee throughout the day and a delicious lunch – which you will partly cook yourself! All the ingredients, equipment and the recipes for the day are also included. You will take home all your produce at the end of the day.
For more information see their Cookery School FAQ’s.
Please make your booking through the Food Hub Cookery School at Kenton Hall Estate or call them on 01728 862062.
Please note gift vouchers cannot be redeemed through their online booking system.
Food Hub Cookery School
Kenton Hall Estate
Suffolk IP14 6JU
About the Kenton Hall Estate Food Hub cookery School
The Food Hub is home to a state of the art cookery school, butchery with a smokehouse and curing facilities and a commercial catering kitchen. Set up with the aim to create a real ‘foodie’ hub in Mid-Suffolk, it supports the local food and farming industries and ingredients, and produce used in the courses are sourced as locally and as seasonally as possible.
Peter Harrison will be running a series of classes at Kenton Hall Estate’s cookery school throughout 2016. Take a look through their brochure below for more information.