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 local species of sustainable seafood. 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

Including Bouillabaisse, hot Smoked Mackerel, Crab with Apple dressing. MSC certified Dover Sole and many more...