Chef Jack Scarterfield talks seafood at a class in the Culbone kitchen
First food memory?
Rick Stein’s skate with black butter and capers.
First cookery skills?
Making mushroom soup at Bath Catering College.
Favourite ingredients?
Garlic, salt, lamb, mackerel.
Recipes or improvise?
Improvise always!
Most underrated dish?
Roast free-range chicken with bread sauce.
Indispensable kitchen gadget or utensil?
Tongs, fish slice and tea towel
Tell us a top cookery tip?
Always oil your fish or meat NOT the pan.
Eat at home or eat out?
Eat at home and eat out.
What’s Britain’s best kept food secret?
Razor clams, samphire, laver bread.
What are the key ingredients for a successful cookery class?
Fantastic fresh local produce. A bit of fun and lots of wine.
