“The calamari preparation gives us a rice noodle-like texture, so we had the pasta. Then it was finding a way to make a sauce light enough not to compromise the taste of the calamari but coating it in a way that made you feel like you were eating the perfect carbonara…”

“When we buy tuna, we always buy the whole fish. As you can imagine, we bought very little tuna in the early days, with the original Saint Peter being quite a small restaurant with a small coolroom…”

“The instruction to the guest is to rip a small piece of the bread, dip it in the brine, then liberally butter the bread and top with the garfish: RIP, DIP, BUTTER, FISH.” — Josh Niland