Expert Seafood Preparation & Culinary Tuition
The dishes detailed below represent a sample tasting menu from our acclaimed cookery events; please view our current menus to explore Chef Andrew McLeish’s latest seasonal modern European offerings and upcoming Locksbottom dining experiences.
Mastering Sustainable British Seafood
Our immersive seafood masterclasses culminate in a spectacular three-course modern European dining experience, showcasing the finest catches from trusted coastal suppliers.
Prepare, Cook & Savour
Guests enjoy insightful demonstrations by highly respected local fishmongers, who share their profound knowledge of sustainable British seafood sourcing, provenance, and preparation.
During the cookery session, attendees develop essential fine dining techniques, including:
- Professional knife handling and precision filleting skills.
- Expert methods to accurately scale and prepare various species of seasonal fish.
- Techniques for crafting an elegant, modern European seafood starter.
- Chef Patron Andrew McLeish’s signature method for preparing and baking a whole wild sea bass.
Sample Masterclass Tasting Menu
Escabeche of locally sourced mackerel served with Ratte potatoes.
Paired with: Riesling Reserve, Alsace, France.
Baked wild line-caught sea bass in a salt crust, accompanied by sautéed bok choy, tenderstem broccoli, chilli, garlic, and fresh lemon.
Paired with: Picpoul de Pinet, Terre du Neptune, Languedoc, France.
Baked lemon tart accompanied by a rich blackberry sorbet and vibrant orange sherbet.
Paired with: Moscato d’Asti, Michele Chiarlo, Italy.
