The session started with a demonstration of the art of the fish fillet. A fundamental, albeit fiddly, technique for any aspiring fishmonger. The session pushed a few of our pupils out of their comfort zone, especially when it came to handling the fresh produce. But once they’d familiarised themselves, there was no stopping them. Several pupils discovered a natural talent, and their confidence grew. Before the first hour was up, every student had rolled up their sleeves and got stuck in, showing focus and technical precision.

Skills on display included:

• Precision Filleting: Mastering the knife skills required to prepare fish with minimal waste.
• Professional Plating: Learning how to use colour and texture to create eye-catching restaurant presentations.
• Sustainable Sourcing: Understanding where our food comes from and how to make ethical choices in the kitchen.

Once our young chefs had mastered the prep, they plated up a series of restaurant-quality dishes…And they looked as good as they tasted. The workshop highlighted a vital lesson in modern catering: that delicious, high-quality seafood dishes can be simple, inexpensive, and sustainably sourced.

A massive thank you goes to Fish for Heroes, and another for our year 10 pupils for their exemplary behaviour and willingness to try new things!