Dinings SW3 to host collaboration series Gill-to-Tail with chefs Emily Chia, Roberta Hall-McCarron, Joe Baker and Dan Cox

Dinings SW3 is set to host a culinary series featuring four chefs from restaurants near the north, south, east, and west coastlines of the British Isles. This series, a testament to sustainable seafood, is a continuation of chef Masaki Sugisaki’s mission to highlight the critical importance of ethically sourcing and preparing seafood.

The series, dubbed Gill-to-Tail at Dinings SW3, will see Masaki collaborating in a series of four-hand omakase dinners with chefs who share his commitment to sustainable practices. While nose-to-tail preparation is a well-known concept in meat-based cuisine, Masaki believes the same approach for seafood often goes unrecognised. In Japan, fish parts usually discarded are viewed as delicacies. Embracing this philosophy, the chef aims to utilise every part of the fish, from fin to gill, a practice reflected in several dishes on the Dinings SW3 menu.

The chefs joining Masaki, hailing from regions known for their exceptional seafood — Scotland, the Channel Islands, Kent and Cornwall — are also advocates of sustainable cooking. Their practices extend beyond their restaurant menus, involving sourcing from local fishermen and pursuing low-intervention supply chains. These guest chefs will cook at the Dinings SW3 omakase counter for two nights each, spanning from January to April 2024.

30^th & 31^st January – Emily Chia – Sargasso, Margate

20^th & 21^st February – Roberta Hall-McCarron – The Little Chartroom & Eleanore, Edinburgh

12^th & 13^th March – Joe Baker – Pêtchi, The Channel Islands

16^th & 17^th April – Dan Cox – Crocadon, Cornwall

For further information and to book the first two sessions vist Dinings SW3’s website here.

Food Desk