Cornwall

Stein’s Seafood School, Padstow

Should you want to make enhance your culinary skills on your holli-bobs then a visit

to Steins Seafood School will certainly up your game. Located on the harbour front in Padstow, the state of the art school room is superbly kitted out with top notch cookery gubbins. Headed up by a top team of Stein’s crew you are in expert hands – useful when wielding a filleting knife!

Grab, wrestle pull and rub with gleeful determination and survey your handiwork. This is a hands-on course so be prepared to get fish under your fingernails!

The Seafood School has expanded to offer a plethora of exciting courses from Seafood to Game and regions such as India and Venice.

 

Being in Cornwall, we would recommend throwing yourself into the brine and booking onto the British Seafood Course, a one-day immerse-yourself-in-all-things-fishy.  Don your smarty pants Rick Stein apron (you can purchase this weapon of culinary mastery at the gift shop once you graduate) and prepare to get your head around up to five fish and shellfish dishes.

 

Mark Puckley, Head Honcho at the Seafood School, knows his stuff; an expert in all that is piscatorial, where to source it, how to gut it and when you get the best of it. He has worked with Rick for over 14 years in a number of head chef positions including Stein’s Deli, Rick Stein’s Cafe and has been our head chef lecturer since 2005.

 

There five dishes to master… taught through a combination of demonstration and practical getting down fishy, scales, filleting knife and all you are in for a salty learning curve.

 

On the menu

 

Hot smoked salmon kedgeree

John Dory chowder with mussels and cider

Freshly boiled and dressed crab

Fish pie

Devilled mackerel with mint and tomato salad

 

Get straight into bed with preparing fish – Grab, wrestle, pull, and rub with gleeful determination and survey your handiwork. This is a hands-on course so prepare to get fish under your fingernails!

 

Pay attention to the filleting demonstration, this is a useful skill to take away with you and Mark makes it look easy (note that it isn’t!).

 

You’ll get to feast upon your efforts, allowing you to digest each process and appreciate your efforts suitably. The accompanying ring-binder will prove to be a useful addition to your kitchen recipe books – giving you a step-by-step guide when recreating your culinary success in your own kitchen.

 

Watch experts fillet with surprising grace and learn the right way to kill and cook a live crab. Most of all you will get to practise and learn how to handle fish and shellfish correctly. Make the most of the expert know-how and ask questions – lots of them! This will give you the confidence to buy fish from a proper fishmonger (a dawn expedition to Newlyn harbour may be too keen?!) This is a cookery course that you ought not to miss!

 

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