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We ran cookery demonstrations at Fremington to over 30 women with Instow and Barnstaple Women's Institutes - November 2014.


In October 2014 Brilliant Fish was at Tawtock Women's Institute, presented a Community Cooking session at Bideford Arts Centre and at Whiddon Valley Community Centre,held a Winter Sustainable Fish Supper at Westward Ho!, ran a cookery session at South Molton and a Fabulous Thursday Fish demonstration in Appledore.

Fish on a Budget
at Bideford College 7 May This class looked at using less popular summer fish: we prepared red gurnard with celery, apple and walnuts, megrim fish and chips,
smoked pollack and mushroom lasagne and a hot squid salad.  Students could prepare and taste all recipes and take a dish home.

 
Delicious Summer Fish
at Pilton College, 8 May w
e prepared recipes with scallops, plaice, smoked mackerel and mixed fish thermidor or grey mullet with avocado riata. Preparation of fish was demonstrated and students  repeated the cooking of all the dishes including two plaice recipes and red white and green scallops. We ended with a taster supper and all students took home a dish for two.


Also at Bideford College -


Fish 4 Easter on 3 April looked at preparing international traditional dishes and seasonal dishes for the holiday such as seasonal pollock gravadlax.

11 April we showed a film on fishing in Clovelly, with a quiz, basic fish preparation and cooking for simple lunch.

Salt Cod tasting and talk was held on 22 February at Burton Art Gallery and Museum, Bideford, Devon.

Cod fishing on the Newfoundland banks was a very extensive activity for hundreds of years, with fishermen from Portugal, Norway and also from North Devon travelling to fish off the Newfoundland Banks of Canada’s east coast.

Salt Cod or Tow Rag was sold from Boyles grocers shop in Appledore and the two fishmonger shops in Bideford until a few years ago. The salt cod was always displayed outside the shop in Market Street.

15 people joined us to look at why and how the cod was dried and salted. They also sampled recipes from Portugal and Norway, where salt cod dishes are viewed as national dishes, and local recipes were enjoyed: including a salt cod pate made with olive oil, garlic, parsley and cream.


Fish on a Budget
at Bideford College on 7 May. This class looked at using less popular summer fish: we prepared red gurnard with celery, apple and walnuts, megrim fish and chips,
smoked pollack and mushroom lasagne and a hot squid salad.  Students could prepare and taste all recipes and take a dish home.

 
Delicious Summer Fish at Pilton College, 8 May. We prepared recipes with scallops, plaice, smoked mackerel and mixed Fish Thermidor or Grey Mullet with Avocado riata. Preparation of fish was demonstrated and students  repeated the cooking of all the dishes including two Plaice recipes and Red white and green Scallops. We ended with a taster supper and all students took home a dish for two.


Also at Bideford College -

Fish 4 Easter on 3 April looked at preparing international traditional dishes and seasonal dishes for the holiday such as seasonal pollock gravadlax.

Friday 11 April 10am-2pm DVD on fishing in Clovelly, with quiz, basic fish preparation and cooking for simple lunch.

Salt Cod tasting and talk was held on February 22nd at Burton Art Gallery and Museum, Kingsley Road, Bideford, Devon.

Cod fishing on the Newfoundland banks was a very extensive activity for hundreds of years, with fishermen from Portugal, Norway and also from North Devon travelling to fish off the Newfoundland Banks of Canada’s east coast.

Salt Cod or Tow Rag was sold from Boyles grocers shop in Appledore and the two fishmonger shops in Bideford until a few years ago. The salt cod was always displayed outside the shop in Market Street.

15 people joined us to look at why and how the cod was dried and salted. They also sampled recipes from Portugal and Norway, where salt cod dishes are viewed as national dishes, and local recipes were enjoyed: including a salt cod pate made with olive oil, garlic, parsley and cream.



2013

Fish 4 Christmas Workshop on 30 November Pilton College, Barnstaple
Local sourced fish dishes and ideas for Christmas and New Year.

Fish preparation demonstration, tasting lunch, afternoon take away workshop-dish for 2.

Festive Fish 14 December at Orchard Learning Studios, Gunnislake, Cornwall.
A fun filled day exploring the delights of fishy treats for the festive season


European Fish Dishes using Local Fish 5 November Pilton College, Barnstaple.
We looked at the "Fish Buyers Guide" for information about seasonal availability of a wide range of fish caught locally. A demonstration of boning round fish i.e. herring and sardines was followed by practical sessions both to try fish boning and to prepare a range of interesting simple dishes from Lapland, France and Crete. (Two recipes: Lapland Fish Pot and Smoked Mackerel Cassoulet are featured on our Recipe page.)

Autumn Fish Workshop - Local fish and Autumn fruits and vegetable dishes
12 October Pilton College, Barnstaple
Fish Preparation Demonstration, tasting Lunch and hands on workshop to prepare a dish to take home for 2.

Introduction to Local Seasonal Fish 3 October 2013  Pilton College, Barnstaple
Ten students from Barnstaple and surrounding villages attended this evening class held at Petroc College. The class looked at which autumn fish would caught in North Devon. Several of the students being fishermen we also discussed various methods of catching fish locally.

Fish identified included: mackerel; sardines and sprats; plaice, dab and flounders known locally as flukeys!; smoked haddock, whiting and pollack. Preparations demonstrated were: mackerel; round fish gutting and filleting; sardine cleaning and scaling of a whole flat fish; preparation and smoked fish skinning. Students then worked in pairs to clean and scale a sardine as well as gut and fillet a mackerel. Everyone worked brilliantly and produced fillets and prepared sardines ready to make into an interesting dish.

Our Taster Menu:

  • Cullen Skink-a soup made with smoked haddock, whiting and pollack
  • Fresh mackerel fillets with apricots
  • Mackerel with caramelised apple and a crème fraiche and cider sauce
  • Sardines with a redcurrant glaze  
  • Mediterranean dabs (Jamie Oliver recipe for the Fish Fight.) made with dab, flounder and plaice.

We then served all these dishes and enjoyed a tasting session -all students tasted several new fish. 



Brixham Fish Stock Demonstrations and Smoked Fish Stall
On 7 September Felicity Sylvester demonstrated lobster preparation and the lobster mojo al ajo sauce on the Fun Kitchen Stage and Crab and Courgette Quiche on the main Cookery Kitchen in the Brixham Fish Market.
 
On both stages a lobster hypnotism was shown and on the Cookery Kitchen at the end of the day a 12lb Lobster was hypnotised. Members of the audience were able to have a go and two members of Storm Band who appeared on the Music stage were taught! Hypnotising a Lobster
A large audiance really enjoyed the demonstration and recipe sheets were distributed.

Family Workshop Winter Warmers and Spring Fish Recipes 22 Feb 2013  Yarner Trust, Bideford

Learn to Love Fish 

  • 3 Winter Fish education sessions with Northam Parish Primary Schools
  • Winter Warmer using local fish dishes Free Demonstration & Tasting -Saturday 23 February at Bideford Pannier Market.
  • Secondary School-Route 39 Family Event during February half term
Supported by the North Devon Coast Area of Outstanding Natural Beauty Sustainable Development Fund.



2012  Learn to Love Fish

Over 50 people from North Devon and beyond attended our first Laver Day in December.
Laver is local seaweed that goes black after the first frost in October and is eaten on both sides of the Bristol Channel; Brilliant Fish served a delicious ALL DAY BREAKFAST made from local produce which included laver sausages and laver bread. We also put on cookery demonstrations, talked about picking laver and sourcing local fish, and showed the film "A Maese of Herring". Local produce stalls sold laver, Clovelly herrings, smoked fish as well as crafts. Other displays featured North Devon Coast AONB information and an exhibition of Appledore Laver Girls by Mary Myers, of Northam Studio.

A Community Herring Lunch in Appledore on 9 November was held for 20 people, with a film and talk on Clovelly Herrings and a Local Fish Stall where we gave out more than 50 recipes sheets!



2011

© ABF/Sandra Yeo


Stories from The Water Babies were enjoyed by an audience of 30 at the Appledore Book Festival-Family Day Sunday 25 September with Cornish Storyteller, Trevor Lawrence and the Appledore Fishwife, Felicity Sylvester

Fish tastings were held after the show! & recipes from BRILLIANT FISH given out

A Cornish Fish Lunch  was held on Friday September 30 in Launceston's Central Methodist Hall.There were 3 courses: starters of smoked mackerel or smoked salmon paté with crusty bread and a salad garnish followed by: Viv’s fish lunch of smoked haddock and pollack cooked in a cheesy sauce served with creamed potatoes or pasta, and peas.







                    

Seasonal Fish Lunch at the Fish Dock Kitchen in Appledore held 26 August

Menu included Lobster Bisque or Smoked Mackerel starters and Viv Foster‘s" Cooking for a crowd- Fish Dish"

followed by local cheese and seasonal fruit, coffee or tea.


Our Summer Celebration Lunch on 1 July at the Fish Dock Kitchen, East Appledore was enjoyed by 27 people with many taking part in our new ‘Know your fish Quiz’. The winner received a prize of a cooked and dressed lobster.

On the menu was a selection of summer fish, followed by local cheeses and organic fruit. Brian Steele, the owner chef from Yeoldon House Hotel showed how to prepare Seafood Tartlets. 



More than 25 sat down to join our Cornish Fish Lunch on 17 June at Launceston Central Methodist Hall.

The meal was: Crab Cakes with black salsa or Brilliant Fish Smoked Trout rolled in parsley and nuts starters followed by a choice of Coley Korma, Stuffed Baked trout or Jamie Olivers Mediterrean Dabs. Everyone finished their meal with a selection of Cornish Cheese and local fruit all supplied by B&N Farm foods.

On 3 & 4 June we took part in the Appledore Summer Festival - with lobster hypnotism, a free cookery workshop and food tastings as well as a fish supper.

              


On 6 May 6 in Appledore, North Devon – at the ‘Fish Dock Kitchen’ we held a Celebration Lunch with 30 people enjoying local fish dishes. This was a reunion of the Appledore ‘Fish Cookery Club’ that was founded 20 years ago!


Fish cookery club 1992

Fish Club visit to Rick Stein's restaurant,
Padstow September 1992

Viv Foster, Felicity Sylvester, Mary and John
with Ann Burnham at Westcott Barton in the 1990's




Demonstrations of simple ideas for using seasonal fish and shellfish, were held 30 April at Pete and Sons fish stall at the Bideford Pannier Market.

Lunch featuring Jamie Oliver’s Fish Dishes was held 15 April, Launceston Central Methodist Hall.


At Bere Ferrers, Village Hall on 26 February we held a fish cookery workshop attended by five people. Afterwards, 16 people enjoyed a fish supper- soup, starters and main course, followed by local grown strawberry and apple crumble and gooseberry fool.


Lobster hypnosis
Lobster hypnosis



© ABF/Sandra Yeo
























Fish cookery club lunch at Floyd's Pub Dittisham in the 1990's