We’re not shellfish, we love sharing our tips and techniques for cracking how to cook crab and lobster! After taking delivery of Cromer’s classic ingredients, we get to work preparing a dressed crab, making delicate spicy crab cakes, potted prawns, shellfish bisque and move on to dressing a lobster that you can take home. And afterwards, gazpacho, crab sandwiches, scones and afternoon tea pastries on the lawn with a well-deserved glass of Muscadet, weather permitting.

Students are given expert tuition and recipe sheets with step-by-step instructions as they cook at their own work stations on a central aisle. Once the hard work is over, it’s Richard and the team’s turn to cook and serve you lunch or afternoon tea, as you relax and reflect with your fellow students over a glass – or two - of wine.  

You then get to take all the fruits of your labour home to share with loved ones (after all, the proof is in the pudding. Or the starter. Or the main course…!).