J Sheekey FISH

(Hardback)

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Description

For the first time the world's most applauded fish restaurant, J Sheekey, shares its culinary secrets including shellfish, starters, main courses, salads, deserts and drinks. In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie. J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.

Reviews

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 Londons 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 Sheekeys 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 *

Author Bio

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. 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.