The Chef's Room & Cookery School

A new program of exciting cookery classes based on the premise prepare it, cook it, eat it running in the state of the art Chef’s Room at Vin Sullivan’s newly revamped premises in Blaenavon in South Wales. Food writer and cook Lindy Wildsmith will be running the courses with chef and consultant Franco Taruschio OBE founder of the legendary Walnut Tree restaurant.

Lindy has run the G2 club in Ross-on-Wye staging cookery demonstrations, lessons and events for more than ten years. No stranger to this part of Wales she has taught cooking along with Taruschio at the Hill in Abergavenny for much of that time.

Students will benefit from the skills and knowledge of Vin Sullivan’s forty years plus experience as fishmongers. They will learn, to clean, fillet, skin, cut and dress fish and seafood; spot what is fresh and what is not; what is in season and what is not. They will also learn to identify the different species. Themes covered at the school will not be limited to fish; the courses will benefit from Sullivan’s ample larder which supplies a wide range of high quality fresh produce, poultry, meat, game and wild mushrooms according to season. There is a retail shop on site where students may purchase all the ingredients they have used during the course to recreate the dishes at home.

The Chef’s Room is a unique facility with access to some of the best fresh fish and produce in the country and eventually it is hoped that it will become renowned as a centre of excellence for commercial training for fishmongers and chefs. Special courses, corporate events and chef training days can be arranged.