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 it will equip you with all the know-how you need to confidently prepare and cook a range of delicious fish and shellfish.
During the day you will learn about the River Cottage ethos of sustainable fishing and how to get the best from your fish. The day will begin by donning your apron, grabbing a filleting knife and getting stuck in. Members of the River Cottage team will show you the basics and be there to guide you as you practice the various techniques.
This is what the Cotswold cook and Fishing Tails have to say about the course.
Your day at River Cottage
Arrive: Tractor ride down to the farm.
Welcome: Meet your hosts and tutor for the day. See for yourself the famous River Cottage farmhouse and kitchen garden. Enjoy a morning tea or coffee and tasty River Cottage treats.
Practical session one: Shell Fish (crustaceans) our first job is to dispatch and prepare the shell fish, such as freshly caught Lyme Bay crab.
Practical session two: Learn the skills and techniques required to fillet, stuff and cook a fresh mackerel or similar fish. You will prepare a delicious accompaniment before taking opportunity to taste your endeavours.
Demo session one: Hot smoking - discover the principles behind smoking fish, this is a simple demonstration that you can repeat at home.
Demo session two: Filleting - in this session we will look at the different techniques required to fillet different species of fish.
Practical session three: Filleting - put into practice your filleting skills as you are presented with different species of fish.
Practical session four: Shell fish (bi-valves) - we will cover more shell fish preparation, this time looking at bi-valves such as scallops.
Demo session three: Ceviche - this is a River Cottage favourite and using ingredients prepared earlier in the day, you will learn how to make this classic Latin American dish.
Practical session five: Pulling it all together, pick crabs, prepare mussels and fry up some fish ready for a delicious three course menu.
Supper: Although you will have been tasting throughout the day, make sure you save some room for your sumptuous three course fish supper that you have helped to prepare. The team of River Cottage chefs will have been busy in the back making sure nothing is missed.
Close: You will come away bursting with ideas for what you can do with your fish and equipped with the skills to really make the most of it.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
Accommodation: If you need local accommodation please click here.
Age: We would advise that this course is only really suitable for children aged 12 and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
Time: 10.00am - 5.00pm
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the school you are interested in, please call us on 01297 630302.
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