Sydney-based chef and restaurateur Josh Niland cooked in restaurants across Europe before returning to Australia to reimagine the country's approach to fish.

London

"I had the privilege and opportunity to work directly with the development team there that worked on all of Heston's projects, The Hind’s Head, The Crown, The Fat Duck and Dinner by Heston. I also worked on Heston at Home, the cookbook."

The Fat Duck

"Barrafina, which at the time [of my visit to London] was extraordinary."

Barrafina

"You can go and have oysters while you're doing your shopping. It’s amazing because you can have oysters, 16 or 18 species, from all over Europe, on one plate."

The Wright Brothers

"The Borough Market is extraordinary to walk around for hours on end. The vibrancy of everything is just the most exciting thing."

Borough Market

"Fergus Henderson has managed to bring desirability to the whole pig. He's managed to commercialize just about every single part of a pig into a format where a beef cheek or a brisket or a tail is fetching a greater price than the sirloin or the fillet now."

St. JOHN

London with Josh Niland

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Josh NILAND

London with Josh Niland

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