Josh Niland’s first fore into cooking was as a child inspired by TV cooking shows and cookbooks. At 15, he won a dinner for 2 at an award-winning Sydney restaurant, and the young cooking enthusiast was hooked.
Once qualified, his career included prominent kitchens in Australia, as well as The Fat Duck Development Kitchen in the UK. Having cooked in many notable seafood restaurants, his respect for fish was matched by frustration at discarded product and waste.
In 2016, Josh and wife Julie opened the multi-award-winning Saint Peter, an Australian fish eatery in Sydney, where he introduced ‘whole fish’ cookery. Here, Josh’s intuitive dishes and sustainable ideology found a home.
Fish Butchery opened in 2018, a one-of-a-kind retail outlet. A temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry handled and cut to order. Josh has pioneered dry ageing fish and his ground-breaking approach to utilising the whole fish has gathered international recognition.
Josh’s debut book ‘The Whole Fish’ cookbook will be published in September 2019.