Fish and Seafood Skills with Chef Eloise – SOLD OUT
About this class
In this class Chef Eloise Moore helps you develop your confidence in selecting and cooking with seasonal, sustainable fish.
You will practise filleting and frying, learn a range of knife skills and a classic versatile sauce recipe. At the end of this class, you’ll have a wealth of seafood knowhow and some important techniques under your belt.
The menu for this class will depend on seasonal availability of ingredient’s on the day, previous classes have included dishes such as:
- Citrus ceviche with pickled shallots
- Pan fried sea bass/bream with a mussel vierge sauce and pea shoot garnish
Dietary information: This class involves cooking with fish and seafood. For any other allergies or dietary requirements, please contact us to discuss before booking.
“The class was informative, entertaining and fun. Enjoyed learning to fillet a fish for the first time.” “Will now try fish filleting and boning at home, will make all the recipes again.”
What previous participants on our fish classes said
About your chef
Eloise started her career training in some of the UK’s tops restaurants. This training took her around the world, continuing to work in restaurants but also luxury chalets, villas, yachts and private residencies. She currently splits her time between ‘Chef Academy’ where she delivers skills workshops to apprentice chefs, as well as serving up delicious and sustainable private dinners, showcasing beautiful produce from local suppliers
Booking instructions
Tickets for this event are £69.99 per person.
Find out more about our refund policy, concession tickets, accessibility, promo codes/ gift vouchers and more in our FAQ below and at www.bhfood.bozboz.dev/faq. At most classes, food is prepared in pairs, but dishes can be adapted to individual tastes if needed.
If you need any help with your booking, please contact us on info@bhfood.org.uk – leave a phone number if you want a call back and we can arrange bookings over the phone (Monday -Friday, 9-5pm).
