Take less, taste more! The On The Sauce East Coast Tour lands on the South Coast, and we’re taking over The Milton Hotel with head chef and Dangerous Ales brewer, Damien Martin.

A not-to-miss Sustainable Catch & Cook Masterclass covering ike-jime, nose-to-tail fish butchery and how to get the most out of every fish, with a feed 

From ocean to plate, this hands-on masterclass takes you through Catch, Care, Cutting and Cook, teaching the techniques (ike-jime, whole-fish butchery, flavour pairing) that turn your catch into restaurant-quality seafood at home.

Led by Zac Panaretos (On The Sauce podcast, Fishing World Seafood Editor), Damien Martin (Owner/Head Chef, Milton Hotel) and Bosley McGee.

TIME: 2pm-6pm.

Limited spots — get your ticket now.