Famously known as the Fish Butcher, Sydney–based chef Josh Niland is changing the way we cook and eat seafood globally. He opened sustainable seafood restaurant Saint Peter, then the Fish Butchery, has written two best-selling cookbooks, and is about to reinvent the everyday fish and chip shop with a concept called Charcoal Fish.
Grounding for this lauded and impressive career was built with time in kitchens around the globe, including the Fat Duck in Berkshire, just out of London. After his time in the kitchen with Heston Blumenthal, Josh traveled to France and Spain and returned to Australia, fuelled by inspiration. We spoke with Josh from his new Sydney restaurant about how different cultures shaped his creative perspective, re-imagining how we eat fish and his favorite places in London and Sydney.