People in King’s Lynn are being given the chance to get skilled with scales in the training kitchens at the College of West Anglia.
National Seafood Week runs from the 7th to 14th October 2016. It is an annual campaign aimed at getting people to eat more fish, more often. Seafish runs the week-long celebration every October and highlights the variety and quality of fish and shellfish on offer in the UK.
On the 13th October, the college – in partnership with Seafish - is opening its doors to members of the general public to come in and learn how to gut, fillet and prepare a variety of whole fish in an afternoon of cookery demonstrations with Billingsgate blockman Ronnie Peacham.
For just £20 for a two and a half hour course, running from 2.00pm until 4.30pm, people can learn fishy skills from one of the most skilled fishmongers in the country. Billingsgate is renowned for being the UK's largest wholesale fish market located at Trafalgar Way, Poplar, London.
In the evening, Novus Restaurant will be hosting a fish themed supper from 6pm, comprising of a set taster menu dinner with fish-based soup, starter, main and a dessert for just £15 per head.
This is the second year that the college has worked in partnership with Seafish to promote National Sea Food Week. Last year, local schools were invited in to take part in seafood tasting workshops at CWA King’s Lynn and, this year, will again be attending the kitchens on the morning of the 13th October to get stuck in to practical and theory-based lessons in the training kitchens.
Catering lecturer Jonathan Boyall said the event was a big success last year. He said: “We are really looking forward to hosting the Seafish event again this year, especially with the added addition of the cookery classes for members of the public and the themed evening in the restaurant.
“We hope the event will encourage more and more people to get in the kitchen and experiment with locally-sourced fresh fish that is so readily available in our region.”
For anyone interested in booking on to the course, or to make a reservation for the evening supper event at Novus Restaurant, please email
This email address is being protected from spambots. You need JavaScript enabled to view it. or call 01553 815464.
Further information and menus can be found online
HERE.
People in King’s Lynn are being given the chance to get skilled with scales in the training kitchens at the College of West Anglia.
National Seafood Week runs from the 7th to 14th October 2016. It is an annual campaign aimed at getting people to eat more fish, more often. Seafish runs the week-long celebration every October and highlights the variety and quality of fish and shellfish on offer in the UK.
On the 13th October, the college – in partnership with Seafish - is opening its doors to members of the general public to come in and learn how to gut, fillet and prepare a variety of whole fish in an afternoon of cookery demonstrations with Billingsgate blockman Ronnie Peacham.
For just £20 for a two and a half hour course, running from 2.00pm until 4.30pm, people can learn fishy skills from one of the most skilled fishmongers in the country. Billingsgate is renowned for being the UK's largest wholesale fish market located at Trafalgar Way, Poplar, London.
In the evening, Novus Restaurant will be hosting a fish themed supper from 6pm, comprising of a set taster menu dinner with fish-based soup, starter, main and a dessert for just £15 per head.
This is the second year that the college has worked in partnership with Seafish to promote National Sea Food Week. Last year, local schools were invited in to take part in seafood tasting workshops at CWA King’s Lynn and, this year, will again be attending the kitchens on the morning of the 13th October to get stuck in to practical and theory-based lessons in the training kitchens.
Catering lecturer Jonathan Boyall said the event was a big success last year. He said: “We are really looking forward to hosting the Seafish event again this year, especially with the added addition of the cookery classes for members of the public and the themed evening in the restaurant.
“We hope the event will encourage more and more people to get in the kitchen and experiment with locally-sourced fresh fish that is so readily available in our region.”
For anyone interested in booking on to the course, or to make a reservation for the evening supper event at Novus Restaurant, please email 