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J. Sheekey: Fish

£20.00 Was £25.00

Code: 858847

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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 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 the legendary Sheekey 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.

  • Author: Tim Hughes, Allan Jenkins, Howard Sooley
  • Hardback
  • 320 Pages
  • Preface Publishing
  • Dimensions: 26.5cm x 21.5cm

 

For full details, visit www.oliverbonas.com / homeware / books_1 / book_fish.htm or call 020 8974 0110 and quote reference 12210

Questions? Email us or call 020 8974 0110

Details

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 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 the legendary Sheekey 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.

  • Author: Tim Hughes, Allan Jenkins, Howard Sooley
  • Hardback
  • 320 Pages
  • Preface Publishing
  • Dimensions: 26.5cm x 21.5cm

 

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