Learn to cook like Rick Stein at the Padstow Seafood School
Would you love to be able to cook up a storm like Rick Stein? If the answer is yes, then Padstow Seafood School offers a top class selection of cookery classes. Rick Stein is one of the world`s leading aficionados in the realm of seafood and this course will give you the basic tools to help you on your way to cookery super stardom!
The courses come in half, 1, 2 and 4-day cookery courses at Rick Stein`s Padstow Seafood School are great for everyone from those who`ve never cooked with fish or for seafood enthusiasts alike, with courses in everything from bouillabaisse to lobster, running throughout the year.
“My vision for the Padstow Seafood School was to run a place where I enjoyed cooking, a place where the whole morning would revolve around lunch. These lunches are designed to cover every aspect of seafood cookery. Almost without realising it, you will cover it all from filleting a plaice to stir-frying squid, braising brill to steaming sea bass.” Rick Stein
Our cookery courses offer the perfect balance of demonstrations by our chefs and hands-on cooking – as well as plenty of time to enjoy the fruits of your labour whilst overlooking the camel estuary. Whilst cooking in pairs and following your recipe folder, our chefs will share their tips and techniques to help you create the perfect dish.
Original Fish and Shellfish Cookery (£198 per person)
Enduringly popular, Padstow Seafood School develops four variations of this course each year to allow people to return time and time again. Although dishes vary, this course is one they dare not change! This course teaches you the techniques you`ll need in order to create really impressive fish dishes. Using the freshest fish that is often landed right here on their doorstep, they`ll show you how to choose good fish and how to make the very best of it in the kitchen.
Whilst cooking in pairs and following your recipe folder, the chefs will share their tips and techniques along the way to help you create the perfect dish. After a morning’s cooking you can sit back and enjoy a leisurely lunch and a final demonstration by the chefs – accompanied by a glass of good wine or two.
This particular course will teach you how to cook the likes of Prawn and squid caldine, Ceviche of monkfish with avocado and a fricassée of turbot, button mushrooms and salad onions.
Please visit or website for a full list of courses and prices, http://rickstein.com/Seafood-School.html
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