Great British Seafood Revival

CJ is a cookery writer, teacher and seafood ambassador. A trained cook, she has taught at The Cordon Bleu Cookery School and Leiths School of Food and Wine in London.Her obsession for seafood and travel have been at the forefront of her work all around the world, working as a young cook in Australia, teaching chefs how to make brioche in the Middle East, presenting English tea at a hotel in Singapore, running cookery workshops in Nairobi, Spain and Tangiers. On these trips she explored the fish markets and local cuisine at every opportunity and dreamed of writing her first book. This came to fruition when she wrote the Leith’s Fish Bible (Bloomsbury) with Caroline Waldegrave.Over the past 25 years she has worked on a number of magazines including BBC Good Food and and further books: The Ration Book Diet, the DK Fish Book and the Billingsgate Market Cookbook among others. She works with a number of major retailers on creating new seafood recipes, recipe cards and staff training.She describes Billingsgate Fish Market as her fishy spiritual home, becoming the Director of the Billingsgate School in 2005 where she developed many courses and took her seafood skills to a completely different level.Her mantra is ‘You never stop learning’ and ‘A recipe is a starting point, not a destination’.As well as being a seafood presenter on radio and TV, she demonstrates at festivals at home and abroad, showcasing the UK’s great bounty from the sea.CJ became a Master Fishmonger in 2024. Her website is www.kentseafood.com.Steve Lee has worked as a food photographer for 45 years and runs a photographic studio and Prop House in central London. His work regularly appears in national newspapers and magazines, and he is in demand internationally.His stunning photographs illustrate The Great British Seafood Revival, Venison – the game larder and Feathers – the game larder.

New book by Billingsgate Seafood School educator, chef and seafood ambassador CJ Jackson aims to kickstart revival of Britain buying and cooking UK-caught fish