Winter Seafood Kitchen

A hands-on winter seafood cookery day with chef Mike Warner, covering buying, preparing and cooking fish and shellfish dishes.

This full-day course at the Food Hub Cookery School is led by Mike Warner of A Passion for Seafood and focuses on cooking seafood in winter. Participants practise filleting, skinning and preparing fish, handling shellfish and a range of cooking methods, with dishes such as mussels with cider and cream, pan-fried mackerel, baked salmon and sole meunière. The day mixes demonstrations with hands-on cooking, ends with a shared light lunch, and includes ingredients, equipment, recipe notes and refreshments. It is suitable for beginners and confident home cooks alike.