Spend the day learning and eating. With the guidance and knowledge of our expert chefs you will finish the class with confidence in your abilities and several delicious recipes you can rely on. You’ll enjoy lunch in our beautiful Georgian dining room, eating some of the food you have prepared and sampling dishes from the morning demonstrations.
Our Fish and Shellfish Workshop is the perfect way to upskill in the kitchen, and leaves you with plenty of delightful food to take home at the end of the class.
Recipes and skills covered may include (dependent on availability):
Demonstration
Practical
“Friendly, informative and great amount of food eaten and more to take away! Lovely place and staff – very impressed!” – Natasha
The recipes made on this course contain the following: CRUSTACEANS, SULPHITES, FISH, MILK
This class is not suitable for vegans or vegetarians but can be adapted to be dairy-free.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
