International chefs to headline Dinings SW3’s 2026 Gill to Tail sustainable seafood series in Chelsea

Dinings SW3 in Chelsea will relaunch its Gill to Tail seafood residency series for a third season this February, welcoming guest chefs from Mallorca and Portugal. The event, which highlights sustainable seafood practices, will take place at the London restaurant on 17^th and 18^th February with Eliza Parchanska, head chef at Hotel Corazon in Mallorca, and on 14^th and 15^th April with Louise Bourrat, chef owner of Boubou’s in Lisbon. Both chefs will collaborate with Dinings SW3’s executive chef Masaki Sugisaki to create menus designed to reduce waste and promote ethical sourcing.

Now in its third year, Gill to Tail focuses on utilising the entirety of locally sourced fish and seafood, much of it supplied by day-boat fishermen from the South West British Isles. Over two consecutive evenings for each residency, guests will be seated at the restaurant’s 12-place sushi counter, where they will be served a multi-course menu developed jointly by Sugisaki and the visiting chef. The menus will showcase creative dishes that make use of parts of the catch that are often discarded in conventional cooking.

Parchanska, who oversees the restaurant at Hotel Corazon in the Tramuntana Mountains of Mallorca, brings a style influenced by Eastern European and Middle Eastern cuisines. She has described her approach as “creative and social expression”, with daily menus shaped by the produce from the hotel’s kitchen garden and local seafood. Before her current role, Parchanska worked at Teatro Real and Lakasa in Madrid, as well as La Nouvelle Famille in Santanyí.

Bourrat, winner of Top Chef France 2022, has led Boubou’s in Lisbon since it opened in 2018. The restaurant, run with her family, is known for its multicultural cooking style and commitment to zero-waste, endemic ingredients and partnerships with regenerative farms. Bourrat’s culinary philosophy centres on sustainability and the use of “the humblest ingredients”.

Previous editions of the series have featured chefs from across Europe, including Jamie Lee (Fiskebar, Copenhagen), Duncan Robertson and Kyu Jeong Jeon (Bokman and Dongnae, Bristol), Dan Cox (Crocadon, Cornwall) and Joe Baker (Petchi, Jersey). Additional residencies for 2026 are expected to be announced later in the year.

Bookings for the February and April events are now open, with two sittings per evening. A seat is priced at £120 per person, with optional drinks pairings available. The restaurant notes that it is unable to cater for dietary requirements during these events.

Food Desk

Masaki Sugisaki’s collaborative dinner with Eliza Parchanska takes place on 17^th and 18^th February 2026, and with Louise Bourrat on 14^th and 15^th April 2026. For further information or to book, visit the restaurant’s website here.