The best part of my 10-year culinary journey thus far was when I lived and worked in Brighton, learning and training by the seaside. My style as a chef leans towards elevated small plates, but, now that I am in London, the casualness of Brighton life and my St Lucian heritage come through in my cooking. Fish has been a staple throughout my back story and now at our new restaurant, Cannons Fish in north London. Today’s three dishes show the diversity of what a “fish dish” can be, and pull inspiration from family recipes, my life and the fish-forward dishes I’ve served over the years.
