A Fin-tastic Experience at Billingsgate Seafood School
Our visit to Billingsgate Seafood School was an unforgettable hands-on experience that immersed our Year 10 students in the exciting world of fish and seafood.
The day began with a fascinating insight into what life is really like as a fishmonger. Students discovered the skills, knowledge and dedication required to work in this fast-paced industry. From understanding the early starts to mastering knife skills, it was eye-opening to learn what the role truly involves. We were then taught how to identify quality fish and what to look out for when buying fresh seafood — clear eyes, bright skin, fresh smell and firm texture were just some of the key indicators. Students quickly realised there is much more to selecting fish than meets the eye.
A real highlight of the morning was being awarded a brand-new cookbook by renowned chef and fishmonger CJ Jackson. This generous gift will no doubt inspire many more seafood dishes back in our own kitchens.
Exploring Careers in Hospitality
The session also opened students’ eyes to the wide range of careers within hospitality and catering. From fishmongery and cheffing to food buying and restaurant management, the industry offers exciting and diverse pathways for young people with a passion for food.
Running Our Own Fish Counter
Next, students were challenged to set up their very own fish counter with squid, hake, skate wing, monkfish tail, coley tail, mussels and crab. Students then moved on to preparation. They skilfully filleted coley, removing the bones and skin — with Sarah proving to be an absolute professional! Preparing squid initially caused a little reluctance, but it wasn’t long before everyone rolled up their sleeves and got stuck in. By the end, confidence had grown enormously and the squid was expertly cleaned and portioned.
Cooking Up a Storm
After a well-earned lunch break, it was time to cook — and what a feast it was! The menu included:
- Fish goujons
- Battered deep-fried squid
- Skate wing en papillote
- Baked monkfish
- Fish curry
- Fresh crab salad
The kitchen was filled with incredible aromas and even better teamwork. The flavours were outstanding, and every student played a part in producing an impressive spread. We could not be PROUDER of our Year 10 students. They demonstrated resilience, curiosity and professionalism throughout the day.
The only question we have now is… when can we go back?
