Review of ‘Catch it Cook it’ Cookery Course

May 15, 2018

Review of ‘Catch it Cook it’ Cookery Course


Review of ‘Catch it Cook it’ Cookery Course.

I have really enjoyed events that I have been invited to in the past, but when you get invited to experience all of your favourite things in one day (sea, fishing, fish, seafood, cooking on fire, gnarly food, wine & great company) – it is even better. I was invited along to sample a new day workshop, title “Catch it, Cook it” by Lee Morton (ace forager, chef, wild food, cooks with fire, charcuterie etc. etc.) & Abbots Court (boutique accommodation) — this is how the day went….

It was bright and early when we met up on Swanage Pier on a beautiful blue sky morning. After all the introductions we headed to the two boats (San Gina II & San Gina). They are both owned by Tom Greasty, Swanage Sea Fishing and the other skipper for the day was Dougie (aka Capt. Jack Sparrow!).

We were soon anchored up and ready to fish using a simple running ledger rig, baited with a small strip of squid. I think we had missed out on the hotspot as San Gina II was soon landing good sized black bream. Thankfully we weren’t far behind and fish started to come in, along with a few dogfish that Lee was keen to cook for us.

After three hours (felt like 20 minutes) we pulled up anchor and moved into the bay to enjoy some good coffee, baguettes and some delicious chocolate brownies. On our way back into Swanage, we stopped off to pick up a few spider crabs from Tom’s pots.

We then drove the short distance to Abbots Court to cook it and then eat it..! It couldn’t have been a more perfect afternoon and the dappled light under the large beech was divine.

Time for the team to burst into action, BBQ’s were lit, crabs dispatched to the kitchen to be expertly prepared by Alex Naik (Head Chef & the biggest bream catcher) and Mikey Parr (Head Chef).

Lee demonstrated how to fillet a fish and prepare it ready to make black bream ceviche, all under the watchful eye of the skippers. Tom doesn’t usually eat fish and somehow we persuaded him to try some of the most amazing fresh fish ceviche I have ever tasted. But even that failed to impress him, back to the burgers for him..

We all then had a go at scaling & filleting a fish, being very careful to avoid any nasty cuts (but I think there was one!)

Before long, everything was cooked and what a grand meal we enjoyed, crisp white wine, dirty vegetable salsas, amazingly sweet spider crab canapés, fish tacos, dirty baked black bream all while we sat under the shade of the beech tree – it couldn’t have been any better.

Review of the Catch it Cook it Cookery Course

If you fancy a day out (it lasted from 8:30 until 18:00) with Lee, Tom & Dougie, just email Faye and ask when the next workshop will be

HUGE thanks goes to Faye (who organised it all), Niki & Jez (for being the best hosts), Lee (for his endless enthusiasm), Tom & Dougie (for taking us to the fish), Alex & Mikey (for the food) and the other participants (who made it a very special day)

Review Disclosures
Invited by PR company? No
Guest of chef/restaurant/owner? Yes
Restaurant/outlet knew ahead we were bloggers? Yes
Was the meal complimentary from the restaurant? Yes
Any complimentary items provided by restaurant/outlet? No

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