Chris is highly experienced at tutoring, presenting cookery demonstrations and leading Masterclasses. He is previously of Michelin-star Hambleton Hall, Head Chef at Langar Hall Hotel and, most recently, Executive Head Chef at the award-winning Olive Branch at Clipsham.
Flat Fish – preparing, filleting and skinning
Round Fish – preparing, filleting, skinning and de-boning
Curing fillet of round fish – Beetroot Cured Trout
Preparing Mussels – classic Moules Marinere, Mussel Chowder
Fish Parcels – ready for the oven
Fish Stock – recipe for adding to the store cupboard
£90