Your day with us is all about becoming more familiar and confident with the principles of butchering and cooking/preparing fish.

Starting your day with tea or barista coffee, we’ll walk you through the classes menu, before getting stuck into filleting either a round or flat fish, whilst watching your partner butcher the other. You’ll then place these to one side for later, they’ll be prepared in a number of ways and cooked for the day’s lunch.

Depending on availability, other fish might be included and butchered by the chef, which could include kingfish, salmon or tuna as well as a seafood item of the day, whether that is crayfish, mussels, scallops, paua etc.

We will then move onto the introduction of flavour, preparing and the cooking of your fish. From marination to smoking, from raw ceviche to pates and from cooking with flames to the stove top, you will walk away with an array of skills and ideas to try out at home. You’ll also be busy preparing sides and salads to accompany the seafood. We’re always food focussed here at the school, with a snack laid out in between the hard work. The day will also conclude with a late lunch, a glass of local wine or craft beer and views over the wonderful Muriwai Valley.

We encourage all our guests to ask questions throughout the day, leaving with a sense of learning. This class is perfect for the home cook wanting to learn more about filleting smoking and cooking fish.

Please note we do require a minimum of 10 guests to proceed.