To celebrate National Seafood Week next month London’s THE COAL SHED, famed for its sustainable fish offering, are holding an OYSTER SHUCKING AND FISH FILLETING MASTERCLASS.

mcith_Oysters---PWF---0003.jpgSpend an eveninglearning the art of oyster shucking and fish filleting with Head Chef, Chris Ditch, in an intimate supper club setting on the private mezzanine of The Coal Shed.   

The evening will include:

·         Glass of champagne on arrival with snacks

·         Oyster shucking demonstration

·         Oyster tasting

·         Fish filleting demonstration

·         Fish main course

·         Two glasses of wine 

·         The Coal Shed Sweets for dessert

Date: Saturday, October 6th

Time: 6.30 – 10PM

Cost: £60pp

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