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Michelin Star Dinner Series: Learn how to prepare and fillet a whole fish

Lee Westcott
Coming soon.

What you'll learn

Now's your chance to learn how to prepare whole fish bought directly from the same suppliers that Michelin star chefs source their fish from. You will be taught what details to look for when buying the freshest fish possible, then how to prepare and cook a variety of different types of fish, including round and flatfish. This is a much more sustainable way to buy your fish, which ensures you get much more value for your money.

We'd love you to join in and participate but you're also welcome to just sit back, relax and watch the fun!
All prices are reflected in £GBP, however, we welcome guests from across the globe. Your total amount will be converted into your local currency at checkout.
The ticket price reflects one device/screen/login. For additional devices/screens or logins, you must purchase additional tickets.
You'll be provided your Zoom link upon booking, no later than 72 hours before the start of your class.


Lee Westcott

Growing up in Hertfordshire, England, Chef Lee Westcott was drawn to the kitchen at the age of sixteen and shortly after learning the ropes as a young chef, began working for the Galvin brothers in London.

Lee then moved on and earned the trust of world-renowned London chef and restaurateur Tom Aikens over four years (three of which were spent leading the kitchen as Head Chef at Restaurant Tom Aikens that holds two stars). During Lee's time at Restaurant Tom Aikens, and a short closure of the restaurant for a refurbishment, he also staged at two of the world’s leading restaurants – Noma in Copenhagen (two stars) and Per Se in New York (three stars). Westcott was then asked by Jason Atherton to oversee two of his restaurants in Hong Kong, which gave him his next platform to develop his cooking style.

Returning from Hong Kong, Lee established and directed the Typing Room Restaurant in London’s Town Hall Hotel in Bethnal Green. Over four years, Lee and his team achieved great critical acclaim, including 4 AA Rosettes, 6/10 in the Good Food Guide and 3/3 from Square Meal.They also had rave reviews from the likes of Fay Maschler (Evening Standard), Marina O’Loughlin (The Guardian) and Andy Hayler in national press. During his time at Typing Room, Lee also appeared on the BBC's Great British Menu in 2015, representing the South East region.

Lee’s next phase of his culinary career took him to the countryside to open Pensons. Himself and the team built up strong relationships with local producers and game keepers and took full advantage of having the resources to grow many of their own fruit, herbs and vegetables. Within seven months they achieved a Michelin star, 3 AA Rosettes, 6/10 in the Good Food Guide and Restaurant of the Year in the Sustainable Lifestyle Awards, amongst other accolades and glowing reviews from such critics as Tony Turnbull (The Times) and Keith Miller (The Telegraph).

What to bring

Coming soon.

Cancellation policy
All classes may be cancelled up to 72 hours before the start time for a full refund. After this any cancellations are non-refundable. Learn more
Always carry out all transactions through Knowledge Recycled. Never transfer money to the instructors directly. Learn more
Technical requirements
You'll need to have access to a laptop, tablet or phone to download and use Zoom (which is what we use to stream the classes) and a good internet connection. All instructions will be provided when your class is booked. Learn more
Have a look at what items you might need to bring along. All classes will be available to join 15 minutes before their start time so you can test your connection, audio and video, and ask any questions. Learn more
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