Each day started at 08:45 (or usually 08:30 for me, I am keen!), with a nice coffee freshly made by Phil, one of the professional chef support team who supported Nick the chef tutor. Nick has either run, or worked in nearly all of the ‘Stein’ establishments and has over 25 years hands-on experience of the chef trade, not just focussed on fish, he is extremely good.

Each day had a list of practical techniques that we would learn, by preparing specific dishes carefully planned to complement each other. On the first day, we would sort out some Scallops, Prawns, Fillet and de-skin Dover Sole and make Lobster Thermidor, YUMM.

There was a rhythm and routine that was followed, it worked really well like 2 years previous. I tend to learn by a combination of seeing, doing and pictures, I try and capture the before and after of each stage with my camera, taking notes occasionally where clarification is required. I was teamed up with Roger who had flown in from Australia to do the course, and see his son in the UK, he was really nice and we worked well together. There was a lot to do, so individual working wouldn’t allow dishes to be completed, we shared the workload and swapped over when required so that we got a chance to do everything if that makes sense.

A simple dish of Steamed Scallops, in the half shell, with Ginger, Soy, Sesame Oil and Spring Onion involves a number of processes to take an ordinary dish, to an extraordinary dish. Understanding how and where to clean the delicate crustacean is an art, requires knowledge, dexterity and patience so that you don’t damage the expensive ingredient. Following Nicks instruction during the demonstration we carefully went through the process and within 30 or so minutes, sat down to the most delicious breakfast!

The deep fried Coconut and Chilli prawns with Papaya Dipping Sauce were next, more technique but these I have cooked before, the dipping sauce is especially delicious and this was to be our early light lunch, the wine glasses were on the table and we had the option of a French Muscadet, or my favourite, the Xanadu 2020 Chardonnay from Margaret River Australia, it was delish, as were the prawns.

Sole a la Meunière is very special (In my humble opinion). The fish is currently costing approximately £26 online from reputable suppliers, expensive due to its ‘meaty’ texture and use by all the top chefs which drives up the price. To be honest, it is delicious if treated respectively and not over done. Eating Dover Sole in a decent restaurant you will probably pay £45 – £50 depending on location and chef, and we were going to learn how to give the respect this mighty fish deserves. There is considerably skill required to get the fish on a plate and if you want to learn, sign up for the course like I did, it’s great fun and you get to eat dishes you might not even think of trying, like we all did.

Anyone for Lobster Thermidor? Yes please! Half a large Thermidor will cost you about £55 at a decent restaurant, if you learn the techniques involved, then you can eat at home for much less, it won’t be quite the same as decent restaurants use fresh lobster, whereas most people won’t like dealing with live, they can be problematic if you don’t know how to safely put them to sleep and cook them. Frozen Lobster is available for £11 from some supermarkets in the shell so you can have a go if you are in the know. As before, Nick showed us the techniques involved and we were soon with our ‘partners’ preparing and cooking away until we were done, sat at the communal table, comparing notes and tucking in.

At the end of each day we were treated to a demonstration, something we didn’t have to cook, but could enjoy without the sweat and tears! Day 1 was Splash Café Clam Chowder in Sour Dough Bowl, I remember seeing Rick Stein eat this in the Road To Mexico series. The recipe is a closely guarded secret as it’s the cafés speciality so this version is an interpretation, I was eating out that night so did not have any, but it smelt delicious, I will have a go back at home.

So on day one, we had learned to prepare and cook menus with the equivalent worth of approximately £145, and had the joy of eating them, the course had easily lived up to my expectations, day 2 was ahead but before that, a treat was in store.

I had a routine, after each day I went back to the hotel, had a cup of Earl great tea in my room, looked at restaurant menus, then went for a walk, Padstow is so calm this time of year now the mass of tourists have left. I booked this ‘event’ months ago, it wasn’t a holiday or a vacation, I have an overactive brain, often overthink things and therefore need something ‘intensive’ to help me relax and calm down. Food is my thing and the cooking week, along with eating was like medicine or treatment to help me to stay sane!

When I booked the cookery school, it wasn’t without considerable planning. Like before, those 2 years ago I was going to ‘Eat Padstow’, starting at Ricks Seafood Restaurant, then St. Petroc’s Bistro, then Caffe Rojano and finally Paul Ainsworth at No.6, The food focus would help stop my brain wander and give it some relax time.

Seafood is my thing, if ever we eat out, if I can be confident of the quality I will lean towards fish over meat every time. The Seafood restaurant has grown considerable in the last 30 or so years, now having some rooms above you can stay in, a couple of the guests at the cookery school were doing just that.

On arrival I was shown to my table and the lovely Kelly was to be my waitress for the evening. ‘The Seafood’, as Nick our chef tutor used to call has an extensive menu, enough to tempt most palates and I had probably gone through it at least 10 times in the week before my arrival, it takes me ages to choose, I have to remove options before I arrive to speed things up, it was still challenging!

The wine menu also offers a great choice, by the glass or bottle so caters for most budgets. Eventually I had made my choice, after noting at least two dishes I had cooked and eaten earlier, which made the decision making process more challenging, rather than easier, and I was also trying to remember what else we were cooking so I didn’t pick those dishes, which I managed to do last time!

Mussels and Clams in XO Sauce started things off, Kelly provided a lemon/water finger bowl to enable me to clean my fingers, this was a hands-on eating experience and extremely good it was too. Rich Umami, succulent Mussels and Clams it was delicious. I had picked a favourite wine of mine, Gruner Veldtliner, Wagram Heiderer_Mayer 2021 from Austria, it worked a treat. Earlier, Nick had been talking about where they source their mussels from, these were stunning.

let’s move onto the main, after such a blinding starter my expectations were over the roof to be honest, and I wasn’t disappointed at all, far from it. I am familiar with the term ‘mi cuit’, it means partially cooked and is a technique I learnt in France a few years back, preparing the controversial Foie Gras.

In this case though, we are talking a Trout fillet poached in Olive Oil, served with a Potato Salad and Cucumber, with a side order of thin cut Chips. The fillet is cured in salt first, so doesn’t require seasoning, then lightly poached in Olive Oil, jeez it was so good, you can see the moist flaky texture in the picture above, the flavour so delicate and perfectly matched with the cucumber and potato salad. The chips were also spot on, crispy , fluffy, delightful, I was there, in my happy place feeling chilled and relaxed………..

’The Seafood’ delivered, front of house, in service, Kelly was perfect, not too invasive like some places, just delivering the best dining experience. The chefs, spot on, awesome cooking, thank-you.

…………………………………………….Until Next Time………………………………..L8ers…………………….