Fish Over Fire Cookery Course

Sourcing sustainable fish and local produce in season, we’ll cover how to cook a selection of fish in our outdoor kitchen, with a focus on encouraging the individual flavours of the fish and shellfish to shine through.

After introductions and a restorative cuppa under our teepee, we will spend the day creating a myriad of exciting dishes, offering advice on sourcing and buying your fish and shellfish, as well as guiding you through a variety of fire cookery methods.

Fish and seafood take on the smokiness from the grill brilliantly – from coal baking and grilling to hot smoking and asado, there’s no shortage of ways to turn fish into a delicious feast over fire.

We’ll focus on celebrating the whole fish from scale-to-tail, sharing multiple ways of preparing a selection of fish, as well as how to make stocks and sauces with your leftovers.

Throughout our Fish Over Fire day, we’ll also share how to match the fish with a selection of sauces and accompaniments, pairing each dish with some of our favourite sides packed with punchy flavours and contrasting textures.

As part of the day, we’ll also take a gentle meander through the Priory Farm Estate on a guided foraging walk, gathering a selection of wild ingredients, introducing you to the tasty morsels that nature’s larder has to offer.

Working with our local fishmonger, our fish will be sustainably and, where possible, locally sourced. Fish featured on the day may include mackerel, sea bass, sea bream, scallops, trout, crayfish, crab, shrimp, hake, sardines and red mullet.