Arrive 9.00am-9.15am. Start your day with a coffee and an informal registration. Then learn the best ways to source, prepare and cook our infamous Rye Bay Scallops. We take the freshest catch that is available and surprise you with our innovative ideas. Enjoy the fruits of your labour as a multi-course lunch with a glass of wine (or two)! Learn skills and tips under the close tuition of chef, Paul Webbe
