The Chef's Room fish and cookery school

A new program of exciting cookery classes based on the premise prepare it, cook it, eat it running in the state of the art Chef’s Room at Vin Sullivan’s newly revamped premises in Blaenavon in South Wales. Food writer and cook Lindy Wildsmith will be running the courses with chef and consultant Franco Taruschio OBE founder of the legendary Walnut Tree restaurant.

Lindy has run the G2 club in Ross-on-Wye staging cookery demonstrations, lessons and events for more than ten years. No stranger to this part of Wales she has taught cooking along with Taruschio at the Hill in Abergavenny for much of that time.

Students will benefit from the skills and knowledge of Vin Sullivan’s forty years plus experience as fishmongers. They will learn, to clean, fillet, skin, cut and dress fish and seafood; spot what is fresh and what is not; what is in season and what is not. They will also learn to identify the different species. Themes covered at the school will not be limited to fish; the courses will benefit from Sullivan’s ample larder which supplies a wide range of high quality fresh produce, poultry, meat, game and wild mushrooms according to season. There is a retail shop on site where students may purchase all the ingredients they have used during the course to recreate the dishes at home.

Saturday morning hands-on courses with Franco and Lindy will include; Simple fish skills; New winter cooking; Perfect parties; Quick and easy, Welsh Italian Fusian. Tuesday morning cookery classes with Lindy Wildsmith; themes will include, Pasta and four sauces and Cooking for Christmas, Healthy and delicious. All classes will finish with a tasting lunch. In 2010 we look forward to welcoming the awesome Shaun Hill who will be preparing simple lunch dishes, Welsh chef Nerys Howell will be celebrating St David and Pizza maestro from Harrods pizzeria, Giuseppe Silvestri will be teaching his art.

The Chef’s Room is a unique facility with access to some of the best fresh fish and produce in the country and eventually it is hoped that it will become renowned as a centre of excellence for commercial training for fishmongers and chefs. Special courses, corporate events and chef training days can be arranged. Directions: We are 6.6 miles from Abergavenny. Take the A4143 signposted Llanfoist from the A40 and follow the signs to the Big Pit museum of coal mining. When you arrive in Blaenavon turn right off the main road still following signs to Big Pit and then immediately left into the Thomas Gilchrist Industrial Estate. Vin Sullivan is on left hand side of the road…..Look out for the lobster on the building! NP4 9RL

Saturday Nov 7th New Winter Cooking, hands-on with Franco Taruschio
Tuesday Nov 24th Pasta and four sauces, hands-on with Lindy Wildsmith
Tuesday Dec 8th Cooking for Christmas, hands-on with Lindy Wildsmith
Saturday Dec 12th Perfect parties, hands-on with Franco Taruschio
Saturday January 16th Quick and easy hands-on with Franco Taruschio
Saturday January 23rd Simple fish skills, hands-on with Franco Taruschio
Sunday January 31st Pizza and focaccia hands-on with Giuseppe Silvestri
Tuesday February 9th Delicious healthy food with Lindy Wildsmith
Saturday February 6th Welsh Italian fusion hands-on with Franco Taruschio
Saturday February 20th Celebrating St David’s day with Nerys Howell
Tuesday February 23rd Starter and lunch dishes hands-on with Shaun Hill
Saturday March 13th Season’s eating hands-on with Franco Taruschio
Tuesday March 9th Puddings and baking hands-on with Lindy Wildsmith
Saturday March 27th The feast of Easter hands-on with Franco Taruschio

Learn to cook and have fun