Marco Pierre White's Kitchen Wars

Semi-final 3 - James Thomson and Steven Orme, Fish Club

James, chef, and Steve, front of house, have been best friends since they were kids, and opened Fish Club together in 2004.

Semi-final 3 - James Thomson and Steven Orme, Fish Club

Chef: James Thomson
Front of house: Steven Orme
Restaurant: The Fish Club, London
Audition dish (Episode 2): A fish feast comprising of razor clams and over-roasted hake

James and Steve have been best friends since they were kids, and have even travelled the world together. Steve was James’ best man at his wedding, and James has promised to return the favour

The pair opened Fish Club together in 2004 and now have two branches.  They describe their restaurant as a '21st-century modern fish and chip shop'.

Fish Club focuses on delivering fresh, 100% sustainable fish with everything made in-house everyday – from sauces and pickles to pies, salads and breads.  James can also turn his hand to preparing meat dishes.

James is passionate about his job and has worked all over the world for some famous chefs, including Albert Roux.  Steve pursued a very different path – his experiences of food being such that he didn't taste a tomato until he was 22! – and originally trained as an electrician before going travelling with James and making a career change. 

Semi-Final Menu

STARTER

  • Potted crab and baby leaf salad

MAIN COURSES

  • Roast fillet of cod with Jersey Royals and salsa verde
  • Roast pigeon with asparagus, rocket and capers
  • Braised pigs’ cheeks with chorizo, morcilla, borlotti beans and aioli

DESSERT

  • Fresh berry trifle