Trainees and staff from The CRUMBS Project visited Rick Stein Sandbanks for the interactive session focusing on preparing fresh fish.
The Restaurant’s Chefs showed CRUMBS’ trainees how to prepare seabass and sole, freshly caught from the coasts of Devon and Cornwall. They also demonstrated how to best use a knife to correctly clean, prepare and fillet fish ensuring it is perfectly presented and nothing goes to waste.
The CRUMBS’ trainees prepared their own fillets of fish before being shown by the Rick Stein Sandbanks team how to batter and fry the fillet pieces into goujons and to use the left over ingredients to prepare a quality fish stock.
At the end of the workshop trainees had the chance to eat the fish they had helped to prepare along with Rick Stein Sandbanks own freshly prepared tartare sauce.
Chair of The CRUMBS Project, Professor Peter A. Jones MBE said:
“The support shown to The CRUMBS Project from Rick Stein Sandbanks is invaluable to us as it provides further opportunities for our adult trainees to learn more about using fresh ingredients and working in a professional environment, As pandemic restrictions have lifted more Catering & Hospitality sector employers are able to show their support for our work and for the development of much needed skills in the sector”.