He’s one of the world’s most respected fish chefs; co-owns the revered Sydney restaurant Saint Peter and Australia’s first sustainable fishmonger The Fish Butchery; and recently published his revolutionary debut title The Whole Fish Cookbook to global acclaim – celebrated with a weeklong series of events here at Fortnum & Mason, including an exclusive Chef Masterclass. So where did it all go right for Josh Niland?

In this episode, food critic and host Tom Parker Bowles, delves into Josh’s passion for ‘nose-to-tail’ style preparation (and a penchant for ‘poor man’s lobster’), and learns how the chef’s childhood battle with cancer served to shape his journey to becoming the pioneer of contemporary, ethical seafood.

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