Brimming with practical advice and delicious recipes, the one-day Fish Cookery course at River Cottage Cookery School is an absolute must for amateur fish cooks.
River Cottage HQ is only ten minutes from the stunning Jurassic Coast making it the perfect location for this intensive one-day cookery course, celebrating the finest, most sustainable of catches from its southwest shores.
Tackling fresh fish takes confidence, knowledge and technique, areas our River Cottage Chef Tutor will cover throughout the day. You will be introduced to varieties of fish seasonally available, updated on current sustainability guidelines and given advice on how to shop for the freshest fish.
This is a practical, hands on course which will begin with fish preparation including gutting, scaling and filleting three types of fish – flat, round and oily – with a particular focus on knife skills. We are lucky to be able to source the most amazing local shellfish, seasons and weather allowing, so cracking, picking and cooking either crab, scallops, mussels or lobster is a highlight of the day. You will also learn more about the different techniques of fish cookery like smoking, curing and ceviche style. We have many delicious recipes to make and share involving pan frying, baking, stewing, stocks and broths and as you would expect at River Cottage, we make use of every part of the fish from skeleton to skin.
Throughout the day there will be tasters and a fantastic fishy lunch which you will help to prepare with an opportunity to wander around our walled kitchen garden at the end of the course, a glass of something celebratory in hand!
I plumped for the fish course. I had a little experience with the preparation and cooking of fish but Connor took us to a whole new level. The people who were with me all expressed a great sense of achievement and found the ingredients excellent and in some cases fascinating but...
Tim Attended 28 September 20185.0 out of 5
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill at 9.30am and begin your River Cottage experience with a 10-15 minute walk through the pathways down to the farm, enabling you to really soak up the views of the valley.
Make yourself at home
You will meet your host and start the day with tea, coffee and treats fresh from the kitchen.
Practical session one
We will teach you how to prep and fillet flat, round and oily fish.
Practical session two
Learn how to deal with shellfish, such as freshly caught Lyme Bay crab.
Practical session three
You’ll discover the principles behind hot and cold smoking fish.
Practical session four
Start cooking the first of your many dishes of the day.
You’ll sit down to enjoy the fish feast you have prepared with a little help from the River Cottage chefs.
Practical session five
Learn more dishes including pan frying, baking, stewing, stocks and broths.
There will be time to chat to your fellow scholars and the River Cottage team, before heading back up the hill at 5pm.
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.
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 course you are interested in, please call us on 01297 630302.
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.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018