Chowder, Mussels & Scampi.

Learn the Art of How to Make Restaurant-Standard Classic Seafood Chowder Served with Chef's Stout & Treacle Wheaten.
Make the Perfect Batter and Fry Some Incredible Local Prawns - Chef's Proper Tartar Sauce.
Finally, Finish the Class by Steaming Strangford Lough mussels in a White Wine Cream Sauce.

Brilliant Class and Really Healthy Local Fish; Enjoy a Complimentary Chilled Drink.