Welcome to my new official landing page directed from The Seafood School at Billingsgate.
For the last 20 years I have been creating classes and delivering a large programme of courses for chefs,
caterers, catering students and members of the public to showcase all that Billingsgate has to offer.
My previous training experience include teaching at Leiths School as Vice Principal and Cordon Bleu.
All courses are delivered at the Billingsgate Market.
Seafood Scotland Fishmonger Masterclass - Round Fish
I’m taking up the reigns again and will be delivering great new seafood cooking courses.
Seafood Classes for Everyone!
8.30am - 1pm
(Hands on fish prep, no cooking)
Prepare a couple of fish and watch a short demo for a tasting lunch
Mastering the Art
8.30am - 2.30pm
(Preparing fish & cooking)
Prepare fish and a couple of dishes to take away.
Hook, Line & Sinker
8.30am - 2.00pm
Hone in on your knife skills and prepare 4 species of fish.
8.30am - 1.30pm
(Shellfish prep & cooking)
Prepare a handful of different shellfish to take away and help create a seafood platter for everyone to enjoy for lunch. You will learn how to choose, store, prepare, cook and serve.
'Learn the Basics'
Join us for a 90 minute course from 9am until 10.30am to learn how to prepare a of the best fish of the week (seasonal and best quality)and take it home to cook for supper. Recipe ideas will be provided.
Game Larder Day
Working with a number of species prepare some of the seasonal game to take away and we will cook you a couple of dishes to taste for lunch. You will have lots of time with Gary to discuss the best way to cook your game.
Making The Most of Meat
Join Gary to learn the tricks of the trade, to cut half a lamb into shoulder, leg, b.e.n, various chips and cutlets, neck and trimmings (make plenty of room in your freezer as you will be taking all of this home with you).
Gary will also demonstrate boning a butterfly leg and shoulder into 'en ballon'.
(includes your lamb to take away)
Making The Most of Meat
Choose the best lamb, beef and pork and Gary will show you how to cut foe daubes, stews and pot roasts.
(includes meat to take away)
Gut, Shuck & Fillet
(Knife Skills Courses)
6am - 1.30pm
Level 1 - Working with small, flat and round fish. Covering gutting, skinning, filleting and shuck oysters.
Level 2 - Work with larger fish, fillet and portion. Dress a crab.
Enjoy a market visit, breakfast and spend the morning preparing some fish and shellfish to take home.
Catch of the Day
6am - 2pm
Includes an escorted market visit, breakfast and a morning spent cutting and preparing fish and a couple of dishes to take away. I'll also prepare a number of dishes to include as a tasting lunch.
6am - 9am
Enjoy a market visit and buy a fish of your choice to prepare in the class. You can buy lots of other fish to take home - there is no limit. Cutting session preparing your own fish after breakfast. Lots of tips and tricks from your trainer to enable you to prepare and cook your fish at home with confidence.
6am - 12pm
(Prep with a little cooking)
Join a market visit to view the best of the day. We choose 3 seasonal species to prepare for you to take away. You will smoke you own mackerel for a Kedgeree breakfast. I will prepare a couple of dishes for you to taste.
6am - 12pm
We look for a big range of shellfish from Crustacean and Native and American lobsters - through to cuttlefish and squid to molluscs - whelks and winkles and discuss each, prepare, cook and taste… and you take away a selection to finish at home.
7pm - 9pm
Price: £55pp or £100 for 2