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. 

Our menus will always reflect the best of the season in order to combat food miles and energy output from growing produce all year round. 

Each and every dish is prepared with the utmost respect for the ingredient, minimising food waste and adhering to our sustainability ethos.  


From The Sea

Before sunrise, the team joined fishermen Ben and Scott on board the FV Atlantic Voyager at Newquay harbour. By the time they had reached St Ives the team had caught a selection of crab and monkfish, enormous Cornish spiny lobsters. Beautiful British sea urchins were caught, carefully opened, and sampled on the boat by the team, who enjoyed the astonishingly fresh taste of the sea. All of these fish are plucked straight from blue waters, using line and pots, and delivered straight to us in Chelsea. We are proud to work with the most sustainable fish suppliers in the UK to ensure all fish served in the restaurant is caught ethically and sustainably. 




From The Ground

Back on land the next stop was to Mora Farm where farmer Oli used only sustainable and organic farming methods. The farm irrigation comes from a small nearby stream that is pumped, using solar power, up the hill to the farm. 

Oli grows a large variety of indigenous vegetables and fruits and currently supplies the restaurant with heritage beans, tomatoes, lettuce and fruits such as strawberries and blackcurrants which can all be found on our menus. 

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Find out more about our British fish and sustainability stories and browse our Daily Fish Specials