RUGBY stars put the ‘“scrum” into scrumptious at a special cookery event.
Newcastle Falcons players James Hudson, Rob Vickers and Tim Swinson swapped their strips for aprons for a supper club at Latimer’s Seafood in Whitburn.
The night was hosted by owner and fishmonger Robert Latimer and chef Anthony Brown.
About 30 food fans were treated to a demonstration on how to prepare and cook some of the seafood available in the North Sea.
The Falcons stars helped prepare a squid and peel a languoustine before taking part in a filleting competition.
The audience then tucked into a two-course buffet prepared by Mr Brown from some of the produce from the Latimer’s fish counter - including hake, red mullet, gurnard and smoked salmon.
Mr Brown, former chef at the Michelin-starred Tom Aikens, in Chelsea, London, was pleased with how the sportsmen got on.
He said: “Tim helped out with the squid, which was a slightly messy affair. Watching MasterChef is no substitute for 20 years of fishmongery.
“But the squid rings were then cooked perfectly by his captain James Hudson.
“Robert then taught everyone how to peel a plump, fresh langoustine, which was caught in one of the UK’s most productive prawn fisheries just 10 miles away from the shop.
“We then made a spicy North Sea crab and langoustine stir fry, which proved to be a crowd-pleaser.”
The chef, who lives in County Durham, thinks people in Whitburn should be proud of the seafood they have available.
“There is some great produce available in the North Sea, people just need to know where to get it and how to cook it.
“Hopefully by coming along to the supper clubs, Robert and myself can give people the confidence to give things a try.”
Latimer’s regularly holds demonstration and supper clubs hosted by Mr Brown.
Tomorrow, people can pick up tips of cooking dinner party classics and on December 16, ideas for using fish at Christmas are on the menu – including how to smoke a salmon.
People should take their own wine to accompany the food (glasses, ice and corkscrews are provided).
Places at the events are £35 per person. For more information, call 529 2200 or email email@example.com.