£165 per person.
On this day’s course, Sebastian Snow, the award-winning chef of The Swan at Southrop teaches you how to buy fish, prepare it (gutting, scaling, filleting) and cook it, using a variety of methods, including stir-frying, braising, steaming and grilling.
For an island nation, many of us are surprisingly intimidated by the thought of cooking fresh fish. Yet it is plentiful around our coast line, tastes delicious, is so varied in flavour and texture, is good for us, low in fat, bursting with the right oils and nutrients and suitable for all types of cooking techniques.
A balanced mix of demonstration and hand-on cooking, you will learn to appreciate this wonderful resource and feel comfortable cooking it. You will learn how to make seven fish dishes, using different types of fish and shell-fish. Some are inspired by the flavours and cooking techniques of Asia. Others hail from Venice, where the cuisine is rich in classic fish dishes.
Equally suitable for absolute novices as well as those with some experience, this course will give you the confidence to experiment with fish cookery at home.
At Thyme at Southrop we only prepare fish certified by the Marine Stewardship Council and/or Marine Conservation Society.
Tutor: Chef, Sebastian Snow. Sebastian Snow is Head Chef at Southrop’s immensely pretty pub, The Swan at Southrop, named the Good Food Guide’s UK Restaurant of the Year 2010/11, which he runs with his wife Lana. Enthusiastic about the fantastic produce he can source locally, he prides himself working closely with local producers as much as he can. His locally inspired cuisine, which also shows some strong influences from his Italian mother’s Roman heritage, has met with great critical acclaim and has reinforced The Swan’s reputation as a serious food destination. Sebastian was for many years the chef/owner of the iconic West London Restaurant 'Snows on the Green', as well as three other restaurants in the capital. He is greatly experienced as a cookery school teacher, having taught at Leith’s Cookery School in London and having spent many summers running a cookery school in Orvieto, and is a veteran of numerous fundraising trips including trekking the Sahara and cycling across Death Valley.
Format: A demonstration and hands-on cooking class followed by a sit down three course lunch featuring the tasting dishes from the class served in the splendour of Thyme’s Tithe Barn.