Course Information
Join us for the first event in our exciting new French Cooking Series, hosted by the talented Chef Eddy, from The Halfway House, Wadebridge. This inaugural class celebrates one of Provence’s most iconic dishes: Bouillabaisse — a rich, fragrant seafood stew full of classic Mediterranean flavour.
What to Expect
Spend an unforgettable evening learning authentic French techniques in a relaxed and welcoming setting.
On arrival, enjoy a chef-prepared canapé with a glass of bubbles before the class begins.
Chef Eddy will then guide you through:
- Fish filleting masterclass – learn professional knife skills and fish preparation
- How to create a traditional Bouillabaisse from scratch
- Making your own crostini and classic aioli
- Enjoying your freshly made Bouillabaisse during the class
- Extra portions to take home
- A delicious dessert, prepared by our in-house chefs to finish the evening
Whether you’re coming on your own, with a partner, or as part of a group, you’ll be warmly welcomed and looked after throughout the evening.
Meet Chef Eddy
Chef Eddy is currently Head Chef at The Halfway House.
He trained at Exeter College, where he won the College final of the prestigious Gordon Ramsay Scholarship Competition. He then travelled extensively, building experience across the globe — from Somerset to Australia, New Zealand to Wales, Devon to Switzerland, Jersey and Italy.
Eddy later spent 11 successful years as Head Chef at The Wheatsheaf, where the pub was ranked No.34 in the Top 50 Pubs in the Good Food Guide and twice awarded Somerset Dining Pub of the Year in the Good Pub Guide.
Now based in Cornwall, his cooking style is rooted in simple, classic French cuisine, using the very best local and seasonal ingredients.
Chef Eddy is also available for private chef bookings and bespoke catering. Follow him on Instagram: @eddchef for private dining, catering enquiries and future cookery classes.
Important Information
- Date: Saturday 30th May
- Time: 7:00pm
- Duration: Approximately 2.5 hours
- Suitable for: Individuals, couples and groups
- Allergy Advice: This class uses prawns and mussels. Anyone with a shellfish allergy should not attend.
Book Your Place
Spaces are limited for this special launch event in our French Cooking Series. Early booking is recommended.