A spread from the new Saint Peter book due out on September 1 this year. This charcuterie pin represents 8 years of collaborative work across
@fishbutchery and
@saintpeterpaddo and is tangible proof that the sum of a single fish is much more than its two fillets.
Applying meat butchery practices to fish has brought to life a long list of very special and unique products, and these secondary cuts are served at the very start of the dinner menu so the guest gets some insight into where the rest of the fish went. Too often we receive the centre cut of the fillet in a restaurant or store with no context as to what happened to the remainder, and more often than not, when paying a premium, you don’t really care or think to ask. Serving this course is almost a permission slip to enjoy the primary cuts later in the menu.
Grateful to
@becclara who is and has been the driving force behind so many of these unique products. Along with her the many who have contributed to this selection
@paul_farag @chefclaudiomorales @tangoxray70 @kieranbellerby @kiku_ryo0130 @_joegreenwood_ for the constant pursuit of what’s possible
Incredible images by
@davidloftus
Published by
@hardiegrantbooks
Illustration by
@eating.orcards
Designed by
@danielknew
Written by me
Link in bio to pre order now 🏃🏻♀️
