We will focus on filleting round fish and explore ways of how to cook it. Executive Chef Tutor, Charlotte Pike is passionate about great British seafood and will share her knowledge and skills to support you.

We will look at baking, pan-frying and cooking fish in a sauce, to give you the skills to buy and cook fish with confidence.

Some dishes will form part of a demonstration, encompassing key techniques and skills. Others will be made by participants. The menu is subject to change from the sample below, and is usually decided by ingredient availability. We make 2-3 dishes, depending on complexity. All dishes will be brought together to be served buffet-style at the end of the session to taste. We are unable to cater for specific dietary requirements, but aim to offer a range of choices to try at the end of the class. The food will be served in the Hengata restaurant area, with a choice of wine, beer or water.

Sample menu

• Pan-fried fish à la meuniere
• Baked fish with spices and spring onions
• Quick fish gratin with mustard and spinach