Saint Peter Q&A with Josh Niland
Tell us about your journey to Saint Peter, and your commitment to your pursuit of flavour without waste.
Although the journey is short so far, in the space of nearly 10 years we have discovered so much potential within one fish. This curiosity has led to reducing our waste within our kitchen, significantly. Whilst the work is laborious and at times incredibly difficult, our priority is always to ensure we prioritise the guest experience because at the heart of Saint Peter is our love for hospitality.
Saint Peter’s whole-fish philosophy means utilising every part of the catch, and your approach has influenced how chefs around the world think about waste. How do you see this philosophy evolving globally in the next few years?
To me, the evolution of this approach to think of fish differently lies in constant communication and transparency.
At the heart of this spirit is ethically caught John Dory, meticulously dry-handled and dried to honour the fish in its entirety. Is this a process unique to Saint Peter?
Yes I believe it is. We carry the ethical & economic responsibility of what happens to the entirety of a single fish. Creativity and innovation lies within solving a problem.
What inspires your creativity, and how do you decide when a bold idea is ready to put on a menu?
There’s no one thing that inspires creativity; however, I do believe being very present within what is in front of you in the moment is the catalyst for nearly all of our most exciting ideas. A dish is ready for the menu when it’s delicious - that is, and always will be the priority.
What has been your favourite part about creating this gin with Archie Rose?
I love Archie Rose’s generosity of information, spirit of enthusiasm and pursuit to do it the right way, not the convenient way
What is your favourite cocktail and food pairing?
I love the very basic idea of infusing spirits with simple things like a leaf, flower or herb to impart a subtle flavour, or in the case of our incredibly talented Bar Manager, Sam Cocks, he infused sea urchin with vodka for our oyster shell martini. Incredible.
