Pete Biggs has worked with Nathan Outlaw for over ten years and is one of his most trusted head chefs. Like Outlaw, his cooking style places a large emphasis on quality British seafood, allowing the ingredients to speak for themselves in simple, confident dishes.

This collection contains some great inspiration for cooking with fish, such as Baked crab with curry, celeriac and fennel and his robust Beer battered monkfish recipe, served with a seasonal Wild garlic mayonnaise.