Expert Seafood Preparation at Chapter One
Sample menu only, view current menus.
Sustainable Fish and Preparation Class
Held on 24th March 2015, this immersive event culminated in a spectacular three-course modern European meal.
Prepare, Cook & Savour
The session featured an insightful talk by Keith Chapman, a highly respected local fishmonger, who shared his profound knowledge of sustainable British seafood.
During the masterclass, attendees developed essential culinary techniques, including:
Professional knife and filleting skills
Expert methods to accurately scale and fillet various species of fish
Techniques for preparing an elegant seafood starter
Chef Patron Andrew McLeish’s signature method for preparing and baking a whole sea bass
Masterclass Tasting Menu
Escabeche of locally sourced mackerel served with Ratte potatoes
Paired with: Riesling Reserve, 2013, Andre Scherer, 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, 2012, Terre du Neptune, Languedoc, France
Baked lemon tart accompanied by a rich blackberry sorbet and vibrant orange sherbet
Paired with: Moscato d’Asti, 2012, Nivolle, Michele Chiarlo, Italy
