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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