<strong>Fish Cooking Over Fire with John Fernandez</strong></br> Sunday 9th May 2027

Join us in our 17th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We cook outdoors over live fire in real conditions – breeze, sunshine, drizzle and the delicious smell of smoke. Please dress for the elements.

Arrival
There will be tea/coffee on arrival and a quick briefing.

What to wear/bring

  • Layers and a waterproof/windproof top
  • Sturdy, closed-toe shoes (grass can be uneven/damp)
  • Tie back long hair; avoid loose sleeves
  • Hat/sunscreen or warm hat/gloves, season depending

We provide all ingredients, kit and recipes – just bring your appetite. Please let us know dietaries/allergies in advance.

During the class
You’ll manage fire and embers, cook on grills/planchas, and learn timing, seasoning and resting. We’ll taste as we go, then feast together on what we’ve made.

Fish Cooking Over Fire with John Fernandez
Sunday 9th May 2027

£150.00

12 in stock

12 in stock

Buying as a gift? Why not send a voucher, either by email or by post.

Sunday 9th May 2027 | 9.30am – 12.30pm

As the days grow longer and we head back outdoors, there’s nothing quite like gathering around a fire and cooking over flame.

In this spring edition of Cooking on Fire, John will make the most of the wonderful produce coming into season in May, creating a menu designed for cooking outdoors and sharing around the table. But this class is about much more than the food. You’ll learn how to build and manage a fire for cooking, regulate the heat, understand the difference between flame and embers, create different heat zones and discover when to use direct or indirect cooking.

It’s about gaining the confidence to cook with the fire rather than simply over it — skills you can take home and use throughout the summer.

We’ll begin with grilled sardines, rich and full of flavour, paired with a sharp and gently sweet homemade gooseberry sauce. From there, we’ll explore the art of hot smoking salmon, served with earthy beetroot and a punchy horseradish cream.

Over the fire, we’ll cook whole sea bream or bass, flavoured simply with herbs and lemon – a wonderfully satisfying dish to prepare and share. Alongside, we’ll cook Thai-spiced mussels, full of bright, bold flavours that bring everything together.

This class is about more than just cooking – it’s about gaining confidence with fish, cooking with the seasons and enjoying the simple pleasure of preparing and sharing food together.

No experience is needed – just a love of good food!