"So, if you fancy a foodie few days away, this will tick all the right boxes. Perfect for teaching yourself new skills to impress those at home, great to find out about the food that you eat and perhaps, most importantly, a place to do that thing we sometimes find so hard...relax, drop your shoulders and breathe." Cherry Williams in Countryside magazine (NFU)

Fishing Trip, Butchery, Curing & Smoking | Two Day Course

Update: May 7th, 2015

Dates: tbc
Time: Day 1: 10am — 4.30pm | Day 2: 10am — 4.30pm
Price: £400
Tutor: Ed Sykes
Location: Llys Meddyg Restaurant & Rooms, Newport, Pembrokeshire

Course Details:
Day 1: You will be taken on an exciting fishing trip along our beautiful coastline, fishing for some local species and lifting lobster and crab pots in readiness for the following day’s course, with your catch very much dependant on season. A great way to see the Pembrokeshire coast, and if you’re lucky some of its larger marine wildlife, such as dolphins and porpoises. Ed will guide you through the experience of fishing sustainably, with tuition on technique and environment.
Day 2: Come prepared for a hands-on experience of preparing fish (such as salmon, mackerel, herring) to understand how to clean, fillet and process from head to tail. You will learn how to make pate, mousse, to hot smoke, cold smoke and cure amongst other techniques. Ed will guide you through the identification of all parts of the fish, teach you the art of butchery, and instruct you on the vital elements of food preparation and preservation. Included in the course will be a useful demonstration on how to make your very own smoker, to enable you to put your newly acquired skills to use in your home environment.

Essentials to Bring:
Day 1: Always best to dress for the weather, so remember your waterproof clothing, as well as comfortable walking shoes/boots or wellies. Also a camera, and bottle of water may come in useful.
Day 2: Bring an apron, and wear comfortable clothing appropriate for a day of butchery, and food preparation. Also a notebook, pen and camera may come in useful. Bring a container to take your prepared fish and pate home!

What to Expect:
Day 1: A fishing trip, and lunch
Day 2: A fish butchery course, with food preparation, smoking, and curing tuition, a homemade smoker demonstration, a lovely two course lunch, and delicious homemade foods to take home with you. Join us for drinks and a social afterwards, to help wind-down from the course.

Seasonal Fishing Guide:

  • Spring: lobsters, salmon, sewin, sea bass, crabs, gilt bream, monkfish, pollock, cod
  • Summer: lobsters, salmon, sewin, sea bass, mackerel, gilt bream, monkfish, pollock
  • Autumn: lobsters, sea bass, mackerel, gilt bream, monkfish, pollock
  • Winter: lobsters, prawns, herring, sprats, crabs, gilt bream, monkfish, pollock, cod

Maximum Number on Course: 8 — 12
Age: The course is aimed at adults, though children over 12 are welcome. Under 16s to be accompanied by an adult.

Accommodation: Please check availability upon booking. Prices for residential courses are detailed below.
Additional Information: Please advise in advance of any food intolerances.

Private Booking Available: Please contact us for more information.



Day Course: £400

Residential Course — Two Night DB&B:
£550 per person (based on two sharing)
£620 per person (single occupancy)
Upgrade to luxury room from £15



Please contact us or call us on 01239 820008 to make a booking.



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