When you book a table at Saint Peter, you have no idea what you’re going to get. And neither does owner and head chef Josh Niland, who often only receives his seafood the morning of service depending on what's available that day. He then prepares a menu featuring some of the most creative dishes you’ve ever seen - there's a reason this place won New Restaurant of the Year.
Specialising in head to tail sustainable seafood, Josh ensures no part of the fish goes to waste by using everything from the blood to the liver to the eyes. It’s this philosophy that’s made Josh incredibly adaptable in the kitchen, producing dishes like John Dory liver and parsley on toast, smoked ocean trout rillette with radish ‘scales’ and sea urchin crumpets.
In this video, Josh shows us how to (successfully) fillet a fish, talks sustainability in all aspects of work and shares his hopes for up-and-coming chefs.