This one-day course is an absolute must for amateur fish cooks. Drawing on the in-depth information in Hugh and Nick's River Cottage Fish Book, and informed by the River Cottage ethos of sustainable fishing, it will equip you with all the know-how you need to confidently prepare and cook a range of delicious seafish, freshwater fish and shellfish.

The day will begin with a short talk from Tom Litchfield: one of our regular Catch and Cook course hosts, Tom is also a marine biologist and a mine of information on everything from fish bone structure, to the history of our local fishing grounds.

Tom will then hand over to your head chef for the day, who will explain of the sort of fish we use in the River Cottage kitchen - and why - and introduce the fish you will be preparing, with a short demonstration.

Inspired and informed, you will then be asked to don your apron, grab a filleting knife and get stuck in. Members of the River Cottage team including Fraser Christian, who leads our Catch and Cook courses, will show you the basics and be there to guide you as you practice the various techniques. The first session will see you filleting mackerel, as well as larger round fish and flat fish, then salting a fillet of pollack ready to be smoked.

After a short break, you will then be shucking, dressing and eating oysters, picking crabs (to be devoured with brown bread and River Cottage mayo) and opening scallops which will then be marinaded for your lunch. We'll also teach you how to prepare a squid and turn it into a delicious dish.

Our team of chefs will then demonstrate a variety of signature River Cottage fish dishes, with volunteers working alongside, covering essential techniques such as baking and grilling, poaching, making soups and stews, and shallow- and deep-frying. There will also be a short lesson on home smoking.

The day will end with a delicious fish supper, much of which you have prepared yourself.

Included in the price of the ticket is free access to our Catch and Cook online course, which includes many more recipes for you to try at home.

Please note: Depending on seasonal availability, the types of fish and shellfish you will be preparing might vary.

Maximum no of guests: 18 (except where this course is run as an Option B to our Catch & Cook)

Hugh availability: Where a course is described as being with Hugh, this means that Hugh is currently scheduled to be present for part of the event

Location: This course is run from River Cottage H.Q on the Dorset/Devon borders. Full address details of H.Q. will be provided once you have booked.

Wine/drink: We are a licensed venue. We also have a Bring Your Own policy and we do not charge corkage. We have a wide selection of the finest organic wines. We will be serving organic cordial and iced water from our own well.

Accommodation: If you need local accommodation, click here for a list of hotels and bed & breakfasts, recommended to us by our customers. A copy of this will be posted to you with your tickets. We do not have camping facilities but for information on local campsites and self catering accommodation, call the Lyme Regis Tourist Information Office on 01297 442 138. They will be very happy to help.

Age: We would advise that this course is only really suitable for 10yrs of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines for the safety, comfort and enjoyment of all our guests.

Time: 10.00am to 5.00pm.