We count ourselves extremely lucky to be only a stone's throw away from Brixham, one of the most important fishing ports in Europe and the UK's largest by value of catch sold. Our fishmonger, Mark Lobb, has been buying fish at Brixham for his whole working life and his knowledge and experience of fish and fishing in the Southwest is second to none.

For our fish and shellfish workshops Mark will make a selection at the fishmarket, choosing fish which are in season, in great condition and super fresh. This will always include some well known fish such as sole, plaice, haddock, scallops, mussels and crab, as well as less familiar species like hake, pollock, mullet, gurnard, squid and cuttlefish. Dartmouth is world famous for the quality of its crab. Much of the shellfish, such as mussels and oysters are locally farmed or collected. Only when the fish arrives do we decide how we will prepare the fish and what dishes we will make

The workshop itself is very hands on and everyone gets the full experience of scaling, gutting, filleting and cleaning the fish (if they want to) as well as preparing the final dishes and gaining an insight into the local industry. The morning is spent discussing and preparing fish, helping you to become confident at handling any kind of fish or seafood. We then go on to prepare a number of dishes with the fish we've prepared, ensuring we include a number of different cooking techniques. Finally we sit down to a late lunch to taste and discuss all the dishes we have prepared.

Dishes cooked on a recent Fabulous Fish Workshop:

Both fish and shellfish workshops are suitable for beginners and intermediate cooks wishing to become more confident with fish or to expand their repertoire. Each course is limited to 8 places to allow for maximum participation.

All workshops include lunch with wine and recipe packs. Workshops start 9:30am and end around 4:00pm

Knives: we provide everything you need for the workshop, but if you have your own fish knife with which you would like to practice please bring it along on the day.

Allergies: We are very aware that some people suffer severe allergic reactions to some types of fish and shellfish. In fact David hasn't eaten oysters since our honeymoon in 1993. We will always avoid using a particular fish or mollusc if we know someone attending a course should avoid it; after all, there are plenty more fish in the sea. Please let us know if you have reactions to particular species.

or call us on 01803 752943