Gelf Alderson

Next Level Fish & Shellfish Skills

  • Recommended

    $249

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

A step on from Gelf’s previous course, next Level Fish and Shellfish dives into deeper waters where you’ll learn to tackle more difficult dishes such as Crab Bisque and Oysters Rockefeller.

**Course available to pre-book today - classrooms open 31 January 2022**

Gelf will tell you more about these sustainable fish and why we should all be eating more of them. He’ll also guide you through sourcing and preparing a broad selection of sea food such as cephalopods which include squid, cuttle fish and octopus.

He has some truly inventive recipes up his sleeve such as Squid with Pumpkin Seed Satay and plenty of classics, including ceviche, carpaccio (made with bream) and a scallop tartar.

By the end of this course, you’ll have the confidence to cook crab and understand why making it fresh yourself tastes so much better. You’ll also learn how to pick crab meat like an expert and turn the shells into a rich stock which you’ll use as the base for an indulgent bisque.

Oysters of all guises fall into the last lesson where you’ll learn to source, shuck and serve up a plethora of crowd pleasing (or partner seducing) platters.

This course really pushes the boat out, giving you a level of skill on par with professional chefs and it will certainly boost your confidence and entice you to be more adventurous with your fish and shellfish cooking and eating.

Course outline

  • Raw fish and shellfish

    In this lesson, Gelf explores various ways to prepare raw fish and shellfish to eat raw.

    You’ll learn how to make a classic Latin American ceviche with of raw bream, citrus and chilli. He’ll also teach you how to make a stunning Carpaccio and an impressive Scallop Tartar.

  • Crab – how to cook, pick and make the most of every part

    Gelf will take you step-by-step through cooking a live crab followed by a detailed lesson on how to pick the meat.

    You’ll then learn how to transform the shells into a decadent bisque, garnished with the freshly picked crab.

  • Cephalopods – how to prepare and enjoy cuttle fish, octopus and squid

    Cephalopods is a family of fish including cuttle fish, octopus and squid.

    In this lesson, Gelf will guide you through sourcing and preparing cephalopods and then he’ll arm you with some impressive recipes including Squid with Pumpkin Seed Satay sauce and a Slow braised Octopus.

  • Oysters – how to open, prepare and cook

    Oysters are a River Cottage favourite – especially given the farm’s location to the sea but they’re also delicious, nutritious and sustainable in the right season.

    Gelf will teach you how to source and prepare both raw and cooked oysters.

    You’ll also learn how to make Oysters with Kimchi and Pears, Oysters Rockefeller, Tempura Oysters and an impressive Oyster Mayonnaise.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Gelf Alderson

    • Start course anytime from January 31st 2022
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Gelf Alderson
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $249
    Start anytime from January 31st 2022
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course anytime from January 31st 2022
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99
    Start anytime from January 31st 2022

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Gelf Alderson

Gelf Alderson - Food & Drink
Gelf Alderson is the Culinary Director at River Cottage having worked alongside Hugh F-W for nearly ten years. Gelf is a dedicated ambassador of the River Cottage commitment to sustainability. He was one of the early pioneers of the farm to fork philosophy and is passionate about using food that is farmed locally, sourced from the River Cottage kitchen garden, or foraged from the surrounding area.

Gelf is able to communicate the importance of sustainable eating in a simple, practical and down to earth way. He is both engaging and charismatic and leaves people with a clear understanding and heads full of ideas to implement at home.

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