Published by Preface Publishing, part of Cornerstone Publishing
Format: Hardback
£25.00
Author:
Tim Hughes
, Howard Sooley
, Allan Jenkins
Format: Hardback
EAN: 9781848093805
£25.00
Available for dispatch within 1-2 working days
EAN: 9781848093805
Published: 18 Oct 2012
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.
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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
- The Indpendent
Full of wonderful recipes
- The Telegraph Magazine
Today the freshness and availability of all J Sheekey restaurant ingredients mean that they have no restaurant set menu, wonderful fresh selection of dishes of the day, and no sittings, make Sheekeys one of London's finest.
- Best London Restauarants 2010
Celeb haunt J Sheekey brings its fishy know-how to the page in 120 recipes, from shellfish to salads. Useful ‘how to’ sections demonstrate prep skills, and a fish chart helps you tell your haddock from your hake.
- Squaremeal
J Sheekey’s restaurant in London’s Covent Garden is a Mecca for discerning seafood lovers and this new book is everything you’d expect from such a hallowed institution. It is beautiful to look at, the recipes are clearly laid out, with snappy instructions and easy-to-glance-at ingredient lists, the pictures are sublime and the overall enjoyment of flicking through the pages is effortless…Ultimately, the simplicity of the book and its recipes marks its genius.
- Caterer & Hotelkeeper Magazine
Thank cod forJ Sheekey FISH, a brand new practical cookbook combining more than 100 of the restaurant’s best dishes – including starters, sides and deserts – with step-by-step guides to everything from filleting flat fish to preparing crab, stunning photographs from photographer Howard Stooley, and engaging introductions on the restaurant and the art of cooking fish.
- Fabric online
The fish book of the season.
- The Tablet
The recipes are simple and succinct even when they’re luxurious and cover everything from starters to cocktails (as well as J Sheekey’s famous fish pie). There’s no pretension here; the emphasis is on getting the best out of fresh, ethically sourced ingredients. These are dishes you can, and will want to, make at home
- Food and Travel
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.
