Sustainability September 27

From Cornwall With Love

This summer Executive Chef Masaki, General Manager Daniel and Head Chef Raymond travelled to Cornwall, where we source a large proportion of our fresh British produce. The team wanted to learn where each ingredient came from, and how it made it’s journey from sea, or seed, back to our London restaurant.
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Sustainability August 03

A Cornish Adventure

Masaki and a few of our team took a trip to the sunny shores of Cornwall to meet our incredible suppliers and scout out some new ones.
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Sustainability March 22

Wasabi from Field to Table

Issue II of Dinings SW3: The Sustainability Series
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Sustainability February 04

Hand-dived scallops

Issue I of Dinings SW3: The Sustainability Series
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Sustainability September 11

Fish Journey

Our philosophy has always been to source the freshest ingredients.
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