We are very pleased to introduce our new, updated Fish and Seafood Plus menu. On this in-depth two-day course, you will learn the secrets to everything from selecting the best fish, to preparing it (including scaling, gutting and filleting), cooking and finally, serving.
Due to our location, not far from the historic and busy fishing port of Brixham, we aim to use only line-caught, locally landed, sustainable fish for this course. Our new, refreshed menu is sure to be a hit. Take a look at the typical recipes you can be expecting to cook on each day, below.
- Lemon and Thyme Salted Ling Fillet
with Warm Bacon and Lentil Salad, & Chicken Reduction
- Poached Lemon Sole
with Girolles, Shallot Puree, Baby Spinach and White Wine Sauce.
- Blackened Mackerel Fillet
with Cauliflower Risotto, Caulifower Pakora and Curry Oil.
- Potted Crab with French Baguette,
Spiced Tempura Squid and Sweet Chilli Dip.
- Griddled Scallops
with Smoked Aubergine Caviar, Lemongrass and Mussel Dressing.
- Pan-Fried Seabass
with Herb and Vegetable Broth, Truffle Oil.
Because of our commitment to using the catch of the day from our local fisheries, we may sometimes have to amend our menus to reflect what may be available. However, the recipes you will be preparing are specifically designed to give you the skills and knowledge to be able to tackle any recipe with confidence.
We will be covering a range of fundamentals, that will give you a life skill that will stay with you forever. Our expert tutors will guide you through every step and you’ll be sure to have a lot of fun in the process. You might even get to meet this handsome chap, below.