My love of fish and seafood was developed when over two decades ago I was head chef running a fish restaurant in the beautiful village of Dunmore East Co. Waterford, Ireland. The owner of the restaurant was a retired fisherman and as such a mine of information, from whom I learned more than any recipe book could ever tell you. From every window of the restaurant you could see the sea and fishing boats coming and going to Dunmore harbour, which boasted an excellent fish market.I was so inspired by the abundance of fabulous fresh fish, that cooking with fish became an essential part of most meals that I cooked.

Some years further on, living in Nottingham I still enjoyed cooking with fish. Thanks to an excellent supplier I was still able to replicate those flavours that originally inspired me.

Fish is more popular now than ever before, but a lot of people are still daunted by the preparation of fish.
During the day we will be skinning, filleting, boning, poaching, steaming, chargrilling, roasting (and weather permitting) smoking of fish. On our last fish course we covered the preparation and cooking of John Dory, lemon sole, lobster, trout (caught locally by our chef), plaice, cod, seabass, red snapper, conger eel, mussels and monkfish.
All dishes prepared on the day are eaten at lunch time.
The fish covered are subject to availability, but we know that you will not be disappointed.

For bookings and payments contact Claire.