Basic ingredients: Using the freshest catches of the day, Rick Stein’s cook school is dedicated to fish. Students enjoy the fruits (de mer) of their labours with a meal and wine overlooking the estuary. The most popular course is the Original Fish and Shellfish day but the calendar is peppered with other seafood classes from Italian Fish to Japanese Sashimi and Sushi, and themed cooking days based on Stein’s various TV Odysseys.
They say: “The whole morning revolves around lunch. These lunches are designed to cover every aspect of seafood cookery… from filleting a plaice to stir-frying squid, braising brill to steaming sea bass.”
We say: By putting fish first the school offers a quality, well focused product in a perfect setting. Keep your eyes peeled for late availability discounts as well as seasonal demonstration evenings.
01841 532700; www.rickstein.com
