Billingsgate Seafood School Easter Classes

Billingsgate Seafood School, Billingsgate Market, Trafalgar Way, London
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Event has ended
This event ended on Saturday 4th of April 2015
Admission
Classes should be booked in advance
Venue Information
Billingsgate Market
Trafalgar Way, E14 5ST
Nearest Tube/Rail Stations
Canary Wharf 0.14 miles

Easter has long been synonymous with fish, from the biblical beginnings to the simple act of sharing a feast of fish with loved ones. This year, Billingsgate Seafood School has created three unique classes which will ensure you steer clear of chocolate binges and enjoy a proper feast over the holiday period.

On Maundy Thursday visitors to the school will learn, during the evening, how to make a whole host of seafood dishes, including tasty tuna and chilli burgers, seafood sausages and tandoori prawns. During the class participants will also make accompanying seeded rolls and be offered a glass, or two, of wine to help wash it all down.

For the Friday, participants at a morning class will be given the chance to create an exquisite seafood lasagne. Making the pasta from scratch and learning to prepare the freshest fish including prawns, scallops and smoked haddock, before assembling into the perfect dish to take away and enjoy with friends or family; a great demonstration of the versatility of fish and a dish, which after learning, we are sure participants will make again and again.

Finally on Saturday the school will be running a daytime class, based on the traditional notion of bread and fish but an Italian twist. Visitors to the class will learn how to create a delicious olive and rosemary infused Italian loaf which will be paired with a selection of mezze dishes created with an array of different fish, all available from the market.

These three classes mean visitors can choose exactly which fish themed lesson floats their boat. With classes costing between £85 and £150, with the additional option of touring the market pre class on the Friday, visitors are sure to leave brimming with inspiration and a greater understanding of fish.

Tags: Food

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