For the first time the world's most applauded fish restaurant, J Sheekey, shares its culinary secrets.
Allan Jenkins is editor of Observer Food Monthly and previously editor of the Observer magazine, food and drink editor on the Independent newspaper. He once lived in an experimental eco-community on Anglesey, growing organic food on the edge of the Irish sea. b>Tim Hughes has worked with Gordon Ramsay, Marco Pierre White and many other Michelin-starred Chefs. Tim took on his first Head Chef role aged twenty-four, later becoming Sous Chef at Le Caprice, working under Mark Hix. In following years Tim opened The Canteen in Chelsea Harbour and then became chef at J. Sheekey. He is now Executive Chef at Caprice Holdings.
"My favourite dishes from one of my favourite fish restaurants" *
Rick Stein *
"J Sheekey is a lovely fish restaurant: the service is second to none, and if I want to have a great night, that's where I'll go" * Angela Hartnett *
"For the secrets of London's most venerable fish restaurant look no further than J Sheekey Fish. From pollock to potted shrimps, crab to Cornish fish stew - here are dishes beloved of Sheekey's fashionable clientele since the 1890s. Add some interesting vegetable ideas, and a slew of puddings - either rib-sticking or airily light - and you have a compelling kitchen companion." * Stella, Sunday Telegraph *
"A pearl. If you're looking for a slice of the high life, at very reasonable cost, seek out this beautiful (intimate and Deco-ish) annex to Theatreland's old-school fish favourite, where divine oysters head up a sophisticated light-bites menu" * Hardens 2011 *
"J Sheekey Fish - 320 pages of fishy, crabby, scallopy, lobstery, shellfishy, haddocky loveliness" -- John Walsh * The Indpendent *