On 7 May a group of enthusiastic students joined Richard Curtis for a fish masterclass.

During the day students learnt how to fillet flat and round bodied fish, gained tips on how to store and identify the freshest fish.  As a mid morning snack ceviche of seabass was served. Students then went onto to prepare and cook their own lunch poached plaice fillets in a white wine and lumpfish caviar sauce served on a bed of asparagus.

After a glass of wine and a few ‘fishy jokes’ each student  filleted a freshly caught local trout, which was taken home ready for dinner!