There were some fishy goings-on at the College of West Anglia as part of National Seafood Week.
Students from King’s Lynn Academy, the Lynn college and Downham Market Academy tried their hands at fish mongering in the college’s training kitchens last Thursday.
Ronnie Peacham, formerly of London’s Billingsgate Fish Market, led master classes for students, who worked with a range of sea food.
They learned how to fillet fish and prepare scallops, crabs and prawns.
Mr Peacham said: “After I retired from the market I was asked to teach blockman knife skills and act as a consultant to national retailers.
“I started work at 14 years-old in the Billingsgate Fish Market which has given me an amazing career spanning 45 years,” he said.
Mr Peacham ran two morning sessions for the high school students and an afternoon session for college catering students.
Downham Academy food technology teacher Elaine Wells said it was a “fantastic opportunity” for students to learn something different.
The event was organised by college staff in conjunction with Seafish UK, the organisation behind National Seafood Week.
Jonathan Boyall, catering lecture from the college, said: “We have formed a great relationship with Seafish UK and now celebrate National Seafood Week every year. We also hold a special themed night in the Novus Restaurant with a five course tasting menu.
“It’s fantastic that we are able to get our CWA Academy Trust students involved in the activities with Ronnie too, as we are able to open their eyes to cooking fresh and using local products in an entertaining and informative way. I believe Ronnie truly inspired some of the school children into furthering a career in food.”