Sustainability
 
With an ethos rooted in sustainability and eliminating food waste wherever possible, Dinings SW3 sources its fish from Cornish dayboats, as well as a handful of ethical producers across Europe and Japan.
Cornish dayboats
boat to plate
Masaki and his team aim to keep their menu bursting with the best of the season in order to combat food miles and energy output from growing produce year-round. Each and every dish is prepared with the utmost of respect for the ingredient, minimising food waste and adding to their sustainability practices.
Seasonal
sustainable practices
For the first issue of Dinings SW3: The Sustainability Series, we take a look at the humble scallop.
Dinings SW3: The Sustainability Series
Issue I
For the second issue of our sustainability series, we look at our British wasabi growers, giving you an insight into how the plant is grown and how we like to use it.
Dinings SW3: The Sustainability Series
Issue II