J Sheekey "Fish" Recipe Book
Featuring over 100 recipes from the legendary restaurant
J Sheekey has been offering the finest fish, oysters and shellfish in the heart of London’s Covent Garden since the 1890s, when stallholder Josef Sheekey was given permission by Lord Salisbury to serve fish and seafood in St Martin’s Court. This, on the proviso that he supply meals to Salisbury’s after-theatre dinner parties. More than a century later, the restaurant retains its late-Victorian charm and buzzes with theatreland folk and famous faces.
J Sheekey Fish is a practical cookbook which shows the secrets to cooking fish, shellfish and much else, including chapters on starters, sides, savouries, puddings and what to drink with fish. Among the 100 plus must-have recipes is the secret of J Sheekey’s famous fish pie. Other favourites include lobster thermidor and slip soles with spiced winkle butter.
J Sheekey Fish immortalises recipes from this renowned kitchen. Caprice Group Chef Director Tim Hughes has teamed up with legendary food editor Allan Jenkins, and celebrated photographer Howard Sooley to create this simple guide to cooking fish.
Published in hardback by Preface priced at £25. Available at the restaurant and in all good book shops.
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