Padstow and Rick Stein's Seafood School

With reference from an earlier post:

http://singforyadinner.blogspot.com/2011/06/watch-this-space.html

I was one of 2 lucky winners to fly to the UK and join our London office on their part of Design Bridge's 25th Anniversary. The UK leg of the celebration was in Padstow, Cornwall. 

Part of the 2 day event was a half-day class at Rick Steins Seafood School.

4 dishes were demonstrated by one of his top Chefs. We then had the option to cook one of them. I chose, 'Salt and Pepper Squid'.

Hot Shell Fish Demo

After we polished off all the dishes we had cooked and a few glasses of white wine, the Head Chef demonstrated how to cook several types of shell fish. 1 live Crab, 1 live Lobster, Scallops, Clams, Razor Clams, Muscles and Oysters. All doused in a sauce made from all the shell fish juices and a generous helping of white wine.

Khmer cooking course, Part 1

Part of Design Bridge's Food and Drink Trail of Cambodia, was a Khmer (Cambodian) cooking course.

The first part of the day was gathering our ingredients from the local wet market.

Khmer cooking course, Part 2

The next task was to actually cook it!

We split in to teams and we had to cook 3 course.

1. A Chicken Curry

2. Steamed fish and banana leaf parcels

3. A dish of our choice using the left over ingredients, we chose to make Fish Satay of Lemon grass skewers. 

We even sculpted a DB 25 symbol!

Not enough as we didn't win the competition, but our team loved what we cooked and the whole day was a great adventure.