J. Sheekey Fish

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, but unlike many of London's period pieces Sheekey's buzzes with fasionable folk and famous faces.

The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal special dishes such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and skate with nut brown butter and capers alongside pollack, haddock, bream and cod, not to mention the legendary fish pie.

J. Sheekey Fish is the first book to immortalise recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins, renowned photographer Howard Sooley and British Book Award winning designer David Eldridge to create the cookery book event of 2012.

TIM HUGHES has worked with Gordon Ramsay, Marco Pierre White and many other Michelin-starred Chefs. Tim took on his first Head Chef role at aged twenty-four, at Morton's House Hotel in Dorset. He is currently the Executive Chef at Caprice Holdings.