London’s vibrant culinary scene is about to dive into a sustainable seafood celebration as Dinings SW3 brings back its acclaimed Gill to Tail series. Chef Masaki Sugisaki has curated an exciting lineup of talented guest chefs to join him in Chelsea for a limited series of culinary collaborations that celebrate sustainable seafood, creative cooking, and an eco-conscious ethos.
What is Gill to Tail?
Gill to Tail isn’t just a catchy name; it’s a philosophy. This series focuses on using every part of the fish to create innovative, flavour-packed dishes while reducing waste. Each guest chef will work alongside Masaki to craft a menu showcasing seafood in unique and unexpected ways. Over two nights, guests will enjoy eight creative dishes—four from Masaki and four from the guest chef—paired with optional wines and Masaki’s signature fish-tail infused sake.
A Star-Studded Lineup for 2025
This year’s guest chefs include some of the best in the business, with connections to the South West coast—a nod to Masaki’s favourite seafood-sourcing region.
February 26th & 27th: Jamie Lee
Cornwall-born Jamie Lee, Executive Chef at Kødbyens Fiskebar in Copenhagen, will bring his Nordic seafood expertise to Chelsea. With a focus on Nordic-sourced, non-trawled seafood, Jamie’s dishes highlight simplicity and a deep respect for nature.
April 29th & 30th: Kyu Jeong Jeon & Duncan Robertson
The husband-and-wife team behind Bristol’s beloved Bokman and the newly opened Dongnae will infuse Korean-inspired flavours into the series. Known for championing underutilised fish and shellfish, Kyu and Duncan bring a fresh perspective to sustainable cooking.
June 10th & 11th: Harriet Mansell
Lyme Regis-based Harriet Mansell, Chef Owner of Lilac, takes sustainability and seasonality seriously. Her dishes reflect the rich natural larder of Dorset’s Jurassic Coast, blending wild foods and fresh seafood into an ever-changing, inspired menu.
What to Expect
Held at Dinings SW3’s intimate 12-seater sushi counter, this series promises a close-up view of culinary mastery. Guests can look forward to seafood dishes prepared two ways, inventive pairings, and a dessert to cap off the night. The experience is as much about artistry as it is about taste, with each chef bringing their unique techniques and cultural influences to the table.
Masaki’s dedication to sustainable sourcing is the backbone of Gill to Tail. By partnering directly with local fishermen, he ensures the highest quality ingredients and supports eco-friendly fishing practices.
Experience Sustainability and Creativity on a Plate
Gill to Tail is more than a meal; it’s a movement. By combining global culinary influences with sustainable practices, this series highlights the importance of creativity and responsibility in today’s food culture. Whether you’re a seafood enthusiast or simply curious about inventive dining, this event offers a rare chance to witness the magic of chefs pushing boundaries while honouring the planet.
