About

For chef Josh Niland, starting in Sydney restaurants at the age of 17 was just the first step on a journey of culinary discovery. From there, his travels took him into the UK – and working with the legendary Heston Blumenthal – France and Spain, the experience crystallizing what he loved about working and eating in restaurants. Back in Australia, he took what he learned and opened a sustainable seafood restaurant Saint Peter, then the Fish Butchery, and with his Charcoal Fish concept is about to reinvent the everyday fish-and-chip shop.