Summary Chef Skills - Fish

    £205.00

  • Thu 27 Sep 2018   10.00 - 16.00
    PLACES AVAILABLE - BOOK NOW

If you know your Plaice from your Halibut and you’re a dab hand at filleting, this class will take you one step further, teaching you some new, advanced techniques. 

This course, with a distinctive focus on using more sustainable fish, aims to give environmentally-conscious cooks a great way to build on their existing skills.

In a fast-paced, hands-on masterclass, you’ll learn to create exciting shellfish dishes, work with subtle flavours, and cook fish in clever, inventive ways. You’ll learn how to cook fish safely and competently, preserving its flavour and texture, so you need never feel intimidated at the fish counter again!

Typical recipes/skills covered include:

  • Slip sole with spiced winkle butter with sea herbs
  • Hake osso bucco with sea vegetables 
  • Escabeche of mackerel 
  • Spanish fish & shellfish stew with tomato and chorizo 

Please note recipes and ingredients are subject to change.

Using a voucher to pay for this course?
Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their  individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

weekday

What you'll learn Chef Skills - Fish

About our Chef Skills classes

These classes are a little more expensive, as they include an extra 90 minutes of tuition.

These are fast paced, intensive classes, suitable for experienced cooks who are already confident in the skills covered in each class (such as pastry making and patisserie, fish and shellfish preparation, etc.) and are keen to refine their skills whilst learning some high-end techniques. 

The classes are not suitable for beginners or those with little experience of the specific skills covered. Beginners will find classes such as ‘Fabulous Fish’, ‘Patisserie Perfection with Edd Kimber’ or ‘How to Cook – Desserts’ more suitable.

Practical info Chef Skills - Fish

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

Gift?WOULD YOU LIKE TO BOOK THIS COURSE AS A GIFT FOR SOMEONE? AT CHECK-OUT YOU CAN CHOOSE WHO RECEIVES YOUR GIFT.

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