Fish Cookery, Canterbury College, Tuesday, 21. April 2020

This 5 week course will run on the following dates every Tuesday between 5.00pm – 7.30pm (Please report to reception by 4.45pm). Course fees are £62.50:
21 April 2020 28 April 202005 May 202012 May 202019 May 2020
No experience is required for this course which is open to all lovers of food of all abilities and dishes can be amended to suit the student's needs.
Please bring an apron, your favorite knives and containers to take food home in and do not forget your camera or smartphone so that you can capture the presentation.
During this course you will be able to explore the art of preparing and cooking a range of fish dishes such as:

Mediterranean Fish Stew
Stuffed Plaice with Salmon poached in a Prawn sauce garnished with crispy seaweed
Pan-fried Seabass with fresh tagliatelle samphire with Beurre blanc

If you would like to learn how to correctly fillet fish this can also be included.
This course is taught by a professional Chef who has worked in a number of prestigious kitchens in this country and in Switzerland. He was Chef Saucier at the Savoy Hotel London and worked in the Chelsea Room restaurant at the Hyatt Carlton Tower which was awarded a Michelin star. His experiences include opening Rhinefield House Hotel in Brockenhurst as the Head Chef gaining acclaim from the goof food guide. This tutor has taught chefs for a number of years and welcomes the opportunity to share his passion for food with people who wish to develop their culinary skills.

Please note that all courses will only run subject to minimum numbers being reached, making it viable to run.
The College has no refund policy. This does not affect your statutory rights to a refund within 14 days of purchase, and before the course commences.
Please submit, in writing, any requests for refunds.
The College reserves the right to cancel courses at any time. Please see our Fees Policy for more information.

Tuesday, 21. April 2020, Canterbury College, Fish Cookery

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