Learning to cook by the coast

With the festive season fast approaching the Classroom on the Coast is shifting the emphasis away from fish and onto preparing and cooking game.

Wednesday, 11th November 2015, 9:01 am
Coastal classroom SUS-151111-085429001

Just a stone’s throw from the boats on the beach, Classroom on the Coast, at The Stade, is a stunning, purpose built, fully equipped cookery school in the heart of the town’s fishing community.

Cllr Dawn Poole, Hastings Borough Council’s lead member for regeneration explained: “The Classroom on the Coast, supported by the council, is well known locally for its fish cookery classes and events but over the next three weeks game is going to be on the menu.

“Under the guidance of our chef Toby, people will be able to learn how easy it is to cook delicious pheasant, rabbit and venison in a series of themed classes where you will cook restaurant standard recipes, and eat what you have made.

“The classes run for approximately two hours with two dates for each; pheasant cookery on November 24 or 25; rabbit cookery on December 1 or 2 and venison cookery on December 8 or 9.

“Fish cookery classes will return in the New Year, so be sure to look out for the new dates coming soon.”

Each game cookery class costs £30 and must be booked in advance.

To book your place or for more information please contact the chef, Toby Welfare on 07955244874 or email [email protected]

The Classroom on the Coast opened in the summer of 2014 and was funded by Hastings Fisheries Local Action Group (FLAG).

Hastings Foreshore Trust has provided the building in which the Classroom is housed.

It has a fully equipped commercial kitchen with individual workstations where up to 14 students can learn hands-on cookery skills.

Alternatively it has room for up to 30 for a sit down audience for cookery demonstrations held from a large workstation at the rear with a substantial built-in hob, oven and sink.

Its aim is to encourage all ages to use more of the local catch and responsibly sourced seafood by teaching how to recognise, buy, prepare, cook, present and taste it as part of a healthy diet, to improve public understanding and support of sustainable fishing, to preserve local heritage and traditional skills to inspire future fishermen.

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