The Hook & The Cook brings together two of Australia’s most popular activities – fishing and cooking. The Series is presented by Scotty Lyons (The Hook) and Paul Breheny (The Cook) who travel to a  new destination each episode to prepare mouth watering dishes from locally sourced seafood.


Scotty Lyons                                                                                fishingsydney.com.au

Scotty Lyons                                                                                fishingsydney.com.au

Scotty Lyons is one of Sydney's most accomplished fishermen. His expertise was developed from an early age when both his father Bill and grandfather Roy passed on their extensive knowledge to him. After leaving school Scotty completed his carpentry apprenticeship and gained his Builder's License but fishing remained a strong passion. He joined the Caringbah Anglers Club and successfully honed his skills across club and state-level events. In 1994 he hit the road to fulfill a life-long ambition of traveling around Australia on a fishing odyssey. Scotty currently operates Southern Sydney Fishing Tours based in Botany Bay, providing guided fishing trips around our southern estuaries and deep sea. He also conducts a highly regarded fishing school and leads extended fishing trips to Weipa and beyond.


Paul Breheny                                                                               fratellidelmare.com.au

Paul Breheny                                                                               fratellidelmare.com.au

Paul Breheny started cooking at his parents' pub "The Lamb Inn" in Chinley, Derbyshire UK and at the age of eight began making pies for pocket money. He went on and trained at High Peak College in Buxton to become a head chef at locations around London where he met his Australian wife Danielle and later moved to Cronulla in 1990. Being so close to the ocean, Paul's passion for great seafood was born.
Paul's experience in the hospitality industry is wide and diverse. He has cooked for 2,000 people for the Fairfax Group, at private functions for high flying executives and senior politicians and has operated a successful film catering business. He is passionate about fresh ingredients and believes Australia is second to none when it comes to great produce. Paul currently co-owns a multi-award winning restaurant Fratelli Del Mare at Cronulla Beach in Sydney. He also teachers, conducting courses in commercial cooking in Private College and TAFE.