Josh and Julie Niland have once more broken the mould. This game changing duo have become Sydney’s latest hoteliers by taking over operations at The Grand National, a recently renovated boutique hotel located just around the corner from their acclaimed Saint Peter restaurant and Fish Butchery retail store in Paddington, Sydney.

Due to open in January 2023 the hotel will also become the new home for Saint Peter restaurant that will relocate there in the New Year. This relocation provides a larger venue for Saint Peter which will more than double in size to a 45 seater venue with a separate bar and private dining.

Before the Australian summer and the exciting new opening kick off, the next six to seven-months are a great time for regulars and new visitors alike to be part of Sydney’s restaurant history and grab a table for the final magical months at Saint Peter in Oxford Street.

In addition to the aforementioned, Josh Niland has just joined the board of The Basque Culinary Centre, which is widely regarded as one of the most prominent and innovative gastronomy universities and culinary centres in the world. With a powerful list of founding members from Ferran Adria to Rene Redzepi, the current board includes luminaries such as Massimo Bottura and Dominique Crenn. Josh Nilands appointment to the board recognises this game changing chefs global impact as the first Australian to join BCC.

ABOUT JOSH NILAND

Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. He is a multi-award-winning chef, restaurateur and author. Josh’s debut book ‘The Whole Fish’ cookbook was published in September 2019 and won the 2020 James Beard Book of the Year Award. He is the first Australian to have ever received the prestigious award.