Ever wondered how your fishmonger manages to fillet your fish with such speed and dexterity and how chefs manage to perfectly cook those delicate morsels so perfectly? Here’s your chance to learn the basics of fish filleting, what to look for in a fresh fish and how to cook fish and seafood perfectly every time. Enjoy a day of fishy fun before preparing your own communal lunch to enjoy with your new friends. Each student will have their own work station, equipment and ingredients to work with. These courses are designed to be relaxed, informative and fun. COOKERY LEVEL: Beginner to Intermediate WHAT YOU CAN EXPECT – + Filleting of Flat Fish + Filleting of Round Fish + Cooking with Shellfish, Mollusks & Crustaceans (i.e., Mussels, Prawns, Squid) + Classic French Seafood Preparation (ie, Bouillabaisse, Moules Mariniere) + Exotic Fish Dishes (Bengali Fish Biriyani, Brazilian Seafood Moqueca, Thai Yellow Curry) Exact recipes for this class will vary by season. WHERE: Blackfriars Cookery School TIMES: 9.30am to 4.30pm COST: £175 per person which includes refreshments throughout the day, a communal lunch with wine and coffee in the Cookery School, your own apron and recipes to take home. Places are only confirmed once paid in full and are non-refundable or transferable. GIFT VOUCHER: If you would like to purchase a gift voucher, giving the recipient flexibility over which event they would like to attend, please refer to our gift voucher site . If you already have a gift voucher and would like to redeem it against this event, please contact us directly to book: 0191 261 5945 / info@blackfriarsrestaurant.co.uk . WHAT TO WEAR: Aprons are provided though please arrive in comfortable clothes that you don’t mind getting a bit messy. DIETARY REQUIREMENTS: Please let us know if you have any dietary requirements, conditions we should know about or any other specific requests. Please re-confirm on arrival. BLACKFRIARS EVENTS & COURSES SELL OUT QUICKLY SO BOOK NOW! Please note; if it shows no online availability, the event is sold out.

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