Pub Classics: Fish & Chips and Scotch Eggs

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…

THINGS TO KNOW

For 18+ only.
Selected Beers and cocktails will be available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.

Registration for in L’OCA Classes and Events are filled on a first-come, first-served basis, and require full payment.
We reserve the right to cancel any class that fails to meet a minimum enrollment, scheduling conflicts, chef availability, or other unforeseen circumstances.

If for any of the above reasons a class or event is canceled, you will be notified via email and issued a full refund to the original method of payment.

Refunds are only available for cancellations received 48 hours or more prior to the class.

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