Hands-On Classes
Pub Classics: Fish & Chips and Scotch Eggs
Upcoming
Pub Classics: Fish & Chips
–
Things to know
For 18+ only.
Select Beers and cocktails will be available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.
Right… pull up a stool in L’OCA Labs!
Chef Fabricio Daros celebrating two of Britain’s most iconic pub dishes: Fish and Chips, and the Scotch Egg.
Drawing inspiration from Michelin-star Chef Heston Blumenthal’s legendary recipe, featuring his signature ultra-crispy beer batter and triple-cooked chips, we’ll outline the science of texture, moisture control, and temperature required to prepare the best Fish and Chips this side of the Pond.
Next, you’ll learn how to properly prepare a true pub favourite, the Scotch Egg, from scratch.
Chef Fabricio will walk you through each step: from how to properly soft-boil an egg and season the sausage filling, to achieving that flawlessly golden crust, while sharing many chef secrets that elevate such humble ingredients into proper pub classics.
Come hungry and ready to tuck in…
About your instructor
Chef Fabricio Daros
Born and raised on the prairies of Brazil, Chef Fabricio Daros brings a rich culinary heritage to L’OCA Quality Market.
His mother, a pastry chef, instilled a respect for small farmers and introduced him to the Uruguayan parrilla tradition of cooking an entire animal with charcoal over an open fire.
His father, a baker of Italian descent, helped Chef Fabricio develop a deep appreciation of Mediterranean ingredients and flavours.
Chef Fabricio feels that food has always been the language that connects him with other people and to the land.