Trade Secrets: Seafood

Fish & Shellfish

Passion for Poisson? Then this is the class for you! From the bountiful sea to your plate, experience the pinnacle of freshness with this incredible new seafood cooking class of Trade Secrets, which focuses on the preparation and eating of fish and shellfish.

Preparing a meal involving fish and shellfish can seem like a challenge; therefore, The Langham chefs have created this half-day course to provide you with the confidence and knowledge to prepare elevated dishes, without the stress! In this class, guests will prepare a flavour-packed seafood feast, which they will dine on at the end of the class accompanied by delicious wines.

As with all Sauce classes, this chapter has a strong focus on sustainability with the menu changing seasonally to reflect the freshest produce available.

In this seafood cooking class, you will learn:

• A 3-course, chef’s choice seasonal menu, focused around the preparation and eating of fish and shellfish
  • Shellfish Based Starter – guests will learn to prepare shellfish such as clams, razor clams, mussels, crab and/or scallops
  • Fish Based Main – guests will learn to fillet and prepare fish such as bream, haddock, John Dory and/or cod, alongside flavourful accompanying sauces
  • Dessert – guests will learn to make a delicious seasonal dessert

Included in this course:

• Welcome tea, coffee & juices
• Two-course seafood meal
• Seasonal dessert served
• A glass of wine with each course
• The recipe pack from the day
• A Sauce by the Langham apron & tote bag

Timings: Arrival at 9:45am (session to begin at 10am). Masterclass finishes by 4pm.

Age: The minimum age required to take this class is 18 years.

Please note:

• This class is suitable for pescatarians.
• The recipes taught within this class are not substitutable with meat-based recipes.
• Class timings are subject to change. 
• Bookings for this class close 48 hours in advance.
• Before booking a voucher, please remember that courses are available only on selected dates throughout the year.