Course overview
Transform fresh fish with salt-aging, learn to butcher hamachi and tuna, and prepare stunning raw dishes.
What you will learn
In this masterclass, the focus will be on salt-aged hamachi and bluefin tuna. You will begin by butchering hamachi, learning to clean and prepare it for optimal flavor. Later on, you will also create flavorful dishes such as barbecued hamachi with teriyaki sauce. Moving on to bluefin tuna, you will break it down into its different cuts with precision, to then craft exquisite dishes such as tuna skewer with ginger-pickled pears. By the end of the masterclass, you will have developed techniques in fish butchering and the creation of high-end raw fish preparations.
Course details
Who is the course for?
In this masterclass, your instructor will be the revolutionary British chef Gareth Ward. Raised in North East England, Gareth’s culinary journey began unexpectedly when he took a job at a restaurant, discovering a passion for cooking that led him to hone his skills in starred kitchens like Restaurant Sat Bains. In 2013, he became the head chef at Ynyshir in rural Wales, transforming it into a bold dining destination that showcases the finest ingredients with a unique fusion of Welsh and Japanese influences. Known for its 30-course tasting menu and bespoke vinyl DJ mixes, Ynyshir has earned two stars from the MICHELIN Guide in 2022 and was named the Best Restaurant in the UK by The National Restaurant Awards in 2022 and 2023. Alongside his partner Amelia Eiriksson, Gareth continues to push the boundaries of British cuisine, captivating food enthusiasts and critics alike.