Jun 8

Jun 8 Learning to Cook Cornish Fish with My Fish Kitchen | Stay at Budock Vean Hotel

Learning to Cook Cornish Fish with Annie Seabourne of My Fish Kitchen

This week we were in Cornwall for a few days so that I could attend some fish cookery classes led by my new pal, Annie Seabourne, of My Fish Kitchen. In short, she is a walking encyclopaedia of anything and everything to do with British seafood. The excellent instruction focused on basic seafood preparation techniques and I will be writing all about the experience in my Hesp Out West feature in the Western Morning News and Western Daily Press.

Staying at Budock Vean Hotel on the Helford River

For accommodation during this period, we selected the Budock Vean Hotel, situated in a beautiful area overlooking the Helford Passage. It is a first-class hotel — very well known in the region for all the right reasons — and the grounds most definitely offered a wonderful visual component to the stay. The overall environment of the hotel contributed to a sense of relaxation throughout the visit.

Seafood Cookery Classes in Mawnan Smith

To put it very basically, Annie's classes, staged at her small cottage in Mawnan Smith, covered the basics of seafood cookery. The sessions were practical, allowing for direct engagement with various types of fish and their preparation. The curriculum covered different methods of cooking and handling Cornish seafood, moving from basic steps to more involved recipes. The instruction was clear and focused on developing proficiency in these tasks. My understanding of fish preparation expanded enormously during the two days.

baked red mullet at My Fish Kitchen — Red mullet baked on summer veg

Mastering the Art of British Seafood Preparation

Annie’s instructions included details on selecting fresh fish as well as exacting details on the various techniques for filleting fish. We also looked at various cooking applications such as pan-frying fish, baking fish, and steaming seafood. We worked with a range of local fish species, gaining experience with their individual characteristics.

frying lemon sole at My Fish Kitchen — Frying lemon sole at My Fish Kiutchen

Expert Instruction from a Cornish Seafood Professional

Annie, who is a Falmouth fisherman’s daughter and who has many years of experience working in the Cornish seafood industry, demonstrated each step, and then I, as the participant, replicated the process. This hands-on approach allowed for immediate application of the concepts presented. Questions were addressed as they arose, clarifying aspects of the cooking process. In short, I will be saying in the newspaper articles that Annie must be one of the UK’s best teachers when it comes to basic fish and shellfish preparation. If you don’t know the basics, then it’s difficult to fly to higher places, and Annie covers the rudimentary seafood knowledge with great gusto and aplomb.

lemon sole fried and floured at My Fish Kitchen

Dining and Relaxation at Budock Vean Hotel

Evenings at the Budock Vean Hotel offered a contrast to the daytime culinary activities. The hotel's setting provided a quiet atmosphere and we had a lovely meal in its restaurant and as well as a couple of excellent breakfasts. The service was attentive, and the hotel's common areas provided spaces for unwinding.

The ‘subtropical’ gardens at Budock Vean

Exploring the Helford Passage and Visiting the Ferry Boat Inn

The outstandingly lovely grounds were ideal for short walks — although we took one slightly longer stroll to the excellent Ferry Boat Inn at the wonderful hamlet of Helford Passage — where, indeed, we enjoyed a lovely dinner one evening with Annie. It’s a great pub and I’d heartily recommend anyone to visit if they’re down in South Cornwall.