Day’s times: 9.30 am start until approximately 3.30 pm
Arrival from: 9.15 am

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

On the day of your class you will be warmly welcomed to the school, offered a tea or coffee before gathering around our outdoor macrocarpa table as housekeeping is explained and Mike introduces the day’s menu and objectives.

Your day with us is all about becoming more familiar and confident with the principles of butchering and cooking/preparing fish. You’ll start your day running through the principles, before getting stuck into the filleting of either a round or flat fish, whilst watching your partner butcher the other. These will be placed to one side for later, to 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 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. And we ensure nothing goes to waste, with the frames used for stock.

We’re always food focussed here at the school, with a snack laid out in between the hard work. The day will 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. 

Day’s times: 9.30am until 3:30pm.

PLEASE NOTE: We do ask all guests to bring closed toe shoes for their time in the kitchen.