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Beside the Sea£165 inc.
VAT

April 29 @ 10:00 am - 3:30 pm

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Course Programme

A comprehensive day preparing and cooking local (and sustainable) fish and shellfish.

Our proximity to the Jurassic coast and relationships with the fishermen/merchants means that we’re offered the wet fish before the London markets – at it’s very freshest, normally within 24 hours of the catch.

£165.00 Book now

Filleting a trout
Do you know ‘what to look for’ when purchasing fish? Are you able to categorise fish correctly, to enable preparation? Do you know why it’s advantageous to buy whole fish?

Try your hand at cleaning, scaling, filleting, pin-boning, skinning, picking, shucking, scoring and trimming. We’ll show you the techniques so that you can confidently cook from start to finish those dishes you’ve always admired.

£165.00 Book now

Demonstration of fish filleting

Skills Covered

  • How to identify fresh fish/purchasing points
  • What is sustainable
  • Anatomy of crab.  Crab picking
  • Cleaning and scaling whole fish
  • Filleting, pin-boning, trimming, scoring fish/fillets
  • Storing bivalves, preparation of shellfish, shucking
  • Cleaning whole squid, scoring and flash frying/BBQ
  • Reducing wastage with advice for stocks, sauces and soups
  • Classic European recipes with a modern twist
  • Cooking techniques
  • Sauces and accompaniments
  • Presentation of dishes

Typical Recipes Covered

  • American Style Crab Cakes
  • Grilled Mackerel with Tomatoes, Coriander and Garden Herbs
  • Scallops with Lemon Beurre Noisette
  • Pan-fried Bass with Classic Shallot Butter Sauce
  • Seared Baby Squid, Blackened Peppers, Chorizo & Parsley Salad
  • Soupe de Poisson with Gurnard and Rouille
  • Palourde Clams with Indian Spices

£165.00 Book now

Whole crab by the sea

What’s Included

  • Hot and cold beverages from the bar and warm biscuits
  • 75% hands-on practical
  • Live and interactive demonstrations
  • Expert tuition and advice
  • Sit-down meal
  • Complimentary glass of wine (or non-alcoholic alternative)
  • Local Dorset ingredients
  • Use of WhitePepper training kitchen
  • No weighing up
  • No washing up
  • Colour recipe packs to take home

Fish and asparagus dish on a plate
We’re also hugely passionate about using the right tools for the job. During your visit there will be an opportunity test various utensils but if you can’t wait until then, some of these items appear in our online Cook Shop

Frequently Asked Questions

Please take a look at our FAQs before your visit. Here you’ll find useful tips on location, free parking and what to bring.

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Details

Date:
April 29
Time:
10:00 am - 3:30 pm
Cost:
£165
Event Categories:
,

Organiser

WhitePepper Chef Academy
Phone:
+44 (0) 1202280050
Email:
info@white-pepper.co.uk

Venue

WhitePepper Chef Academy
Bere Farm, Wareham Road
Lytchett Matravers, Dorset, BH16 6ER United Kingdom
+ Google Map
Phone:
+44 (0) 1202 280 050

Tickets

Out of stock!Beside the Sea - 29th April 2017, 1000-1530£165.00