J Sheekey FISH
Tim Hughes author Allan Jenkins author Howard Sooley author
Format:Hardback
Publisher:Cornerstone
Published:18th Oct '12
Should be back in stock very soon
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. Old favourites include lobster thermidor and Sheekey's famous fish pie.
J Sheekey Fish immortalises recipes from this renowned kitchen.
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.
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 *
Full of wonderful recipes * The Telegraph Magazine *
Classic fish dishes from posh (lobster thermidor) to proletarian (deep-fried haddock and chips) from a venerable restaurant in London’s West End popular with the likes of Helen Mirren and Cate Blanchett. * YOU magazine, Mail on Sunday *
Sheekey's is a slick show and still one of the hottest tickets in town * Time Out 2011 *
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 *
ISBN: 9781848093805
Dimensions: 267mm x 218mm x 31mm
Weight: 1652g
320 pages