Prepare, fillet and cook a selection of fish from our local waters. Start your afternoon by learning how to prepare Strangford mussels, served in a light fennel cream with aromatic herbs and a selection of breads. Next, learn how to cook herb-crusted hake accompanied by a shellfish ragu.
DurationPrepare, fillet and cook a selection of fish from our local waters. Start your afternoon by learning how to prepare Strangford mussels, served in a light fennel cream with aromatic herbs and a selection of breads. Next, learn how to cook herb-crusted hake accompanied by a shellfish ragu.
Taste a variety of freshly prepared local fish which our Chef will prepare and fillet for the class. Feel free to get involved in the fully interactive Chef demonstration.
This session between 3 and 4 hours in duration. You will be greeted with a tea and coffee reception on your arrival to The School. Each attendee will receive a complimentary glass of wine or soft drink during the session. Guests can purchase additional drinks from our fully licensed bar within The School throughout the session
The Belfast Cookery School was born out of love for great food and our desire to share our experience with you. Our classes cater for all ages and abilities–designed to awaken, enliven and revitalise a passion for cooking
JoJo or one of her team will let you in on her secrets for making the best homemade pizzas that taste like Italy. You’ll learn how to make authentic pizza dough, and once it’s prepared you’ll choose from an array of toppings to complete your pizza
In this class, we will make this dessert from scratch using authentic, high-quality Italian ingredients, and the result will be just as good as one bought from a Sicilian bakery!
Take a trip with us to Italy and learn how to make three Italian classics at home: focaccia, ciabatta and pizza.
Join us at Waterman House Cookery School for a workshop class in ravioli and tortellini.
Want to bring the gastronomic delights of Paris to your kitchen? Our new Classic French menu is for you. Learn to make puff pastry and create a tarte Tatin with deep cherry tomato depth and a tart balsamic syrup. This is a starter but worthy as a main too.
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