Catch & Cook: Low-water Fishing

During this course, students will fish and forage at low tide for local Jersey delicacies with Highlands College Head Chef Patrick Hogge. The usual treasures can include blue lobster, crabs, prawns and edible seaweeds. The tutor will guide students on a two-hour walk through low-tide rock pools and the exposed sea floor. Students will then be shown how to cook their catch on the shore. Students will meet at La Pulente slipway, and should wear water shoes and shorts that can get wet (Wellington boots and trousers are not advisable). Students should bring a towel and warm clothing for after cooking. Please note this course is not eligible for any concessionary rates.