From: £140.00

Class time 10:00am to 4:00pm

Here in Suffolk we are spoilt for choice when it comes to wonderful fish.  Our team will guide you through what you need to know to get the very best out of these delicate gifts of the sea.  You will learn everything from how to select the very freshest and best, to preparation, cooking and presentation.  Pickling, sous-vide, pan-frying and many more techniques that will open up endless possibilities of textures and flavours.

Key for booking:

Class includes

  • One-day class tuition
  • Tea, coffee and refreshments throughout the day
  • Lunch
  • Recipe pack
  • The dishes you made to take away and enjoy at home
SKU: ICE102 Category:

3 reviews for FISH

  1. janet (verified owner)

    An excellent day. The class started with selecting and filleting fish and then we proceeded to cook in several ways. Great place and has really improved my confidence. Mickey equipment and produce to use and a very good lunch.

  2. Dave Minter

    It has to be a good sign when you walk into your cookery classroom and everything is immaculately laid out for your days lesson. I must confess that this was not the first ICE class that I have attended (I’ve ‘Sous Vided’ in February) but this was going to be the ‘Fish Cookery’ class (19th March) and as such was a totally different ball game. My idea with fish cooking as I walked in the door was ‘the simpler, the better’. With the Sous Vide class it was about technology, techniques and how to get the very best results. This was much more about the fish itself. What to look for to buy the freshest fish, how to handle and how to fillet the various types of fish. We then moved onto the cooking part. This is where my ‘Simpler the better’ theory fell apart. Lee Cooper (The Chef) showed us that it was possible to create simple fish dishes with the most complex flavour combinations that tasted absolutely wonderful. Lots of hands on help when either cutting and filleting or doing the cooking and creating the dishes was always there. Questions and discussions were always welcome and this added to the relaxed atmosphere. If you like cooking and you like fish then this could be the course for you.

  3. Gerald Clarke (verified owner)

    Having always shied away from preparing and cooking fish I chose this coarse to try and gain some confidence. Having a produced a delicious (her words not mine) sea bass dish two days later I think you can say the coarse was successful.
    From the moment of walking in I was greeted and spoken to by all your team who all day were only to pleased to help.
    The food prep area was spacious and well laid out and at all times we could see and were involved with all prep and cooking, all equipment needed was easily at hand.
    I really enjoyed the day and would not hesitate to recommend your coarse.

    I look forward to choosing another day to gain confidence in another area.

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