Structured around three expansive essays and over 100 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.

At its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland’s work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavour, texture and potential at every stage.

Photographed by David Loftus and produced as a richly layered, design-led object, Saint Peter: Chapter & Verse is both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality – a definitive statement from one of the most important voices in food today.

Other cookbooks by this author

• Fish Butchery: Mastering The Catch, Cut, and Craft
• Saint Peter: Chapter & Verse
• Take One Fish: The New School of Scale-to-Tail Cooking and Eating
• Take One Fish: The New School of Scale-to-Tail Cooking and Eating
• The Whole Fish Collection
• The Whole Fish Cookbook: New Ways to Cook, Eat and Think
• The Whole Fish Cookbook: New Ways to Cook, Eat and Think