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GILL TO TAIL COLLABORATION AT DININGS SW3

Dinings SW3 welcomes chef Jamie Lee, Kyu Jeong Jeon & Duncan Robertson and Harriet Mansell for the return of the Chelsea restaurant’s sustainable seafood series

Chef Masaki Sugisaki’s Gill to Tail series – a celebration of sustainable seafood and using every part of the fish – is making a 2025 comeback to Dinings SW3, with three collaborations set for the first half of the year. Lined up to cook for the series’ second iteration is Jamie Lee of Kødbyens Fiskebar (February), Kyu Jeong Jeon & Duncan Robertson of Bristol restaurants Bokman and Dongnae (April) and Harriet Mansell, of Lyme Regis restaurant Lilac (June).

Each guest chef will cook at the restaurant in Chelsea for two nights only, teaming up with Dinings SW3 Exec Chef Masaki Sugisaki to create a menu which showcases the diversity of fish and seafood and its often-unexpected uses, whilst making use of the parts which are traditionally discarded. Masaki and the guest chef will prepare four dishes each, showcasing various cuts of fish and seafood prepared two-ways, alongside a dessert. An optional pairing wines will also be available, whilst Masaki’s signature fish-tail infused sake, is also set to make an appearance. The experience will take place over Dinings SW3 intimate, 12-seater sushi counter and accommodate two sittings per night.

The cuisine at Dinings SW3, which brings together Japanese influences with a Western twist, mirrors Masaki’s passion for sustainable sourcing methods, and which sees him cut out the middleman and spend time on the boat with every fisherman the restaurant buys from. Gill-to-Tail seeks to collaborate with chefs who share Masaki’s eco-minded philosophy on seafood and its uses, whilst bringing influences from their various close-to-the-coast locations, for two nights in Chelsea. This year, every resident chef has a connection with the South West, an area of Britain close to Masaki’s heart and where the majority of restaurant’s seafood is sourced.

This year’s Gill-To-Tail chefs

February 26th & 27th
Jamie Lee, Exec Chef of Kødbyens Fiskebar in Copenhagen
Cornwall born Jamie Lee, is the Exec Chef of Kødbyens Fiskebar, located in Copenhagen’s Meatpacking district. Bib Gourmand recognised and part of the Danish capital’s restaurant scene for more than 15 years, Jamie joined the team just a year after opening, and has been harnessing the restaurant’s creative and environmentally conscious seafood offering ever since. Serving seafood exclusively from Nordic shores and eradicating any trawled fish, Jamie roots his cooking philosophy in respect for nature, through dishes which are simply, delicately prepared.

April 29th & 30th
Kyu Jeong Jeon & Duncan Robertson, Chef Owners of Bokman and Dongnae in Bristol
Kyu and Duncan are the husband-and-wife team behind contemporary Bristol restaurants Bokman and the newly opened Dongnae, where they shine a light on authentic Korean cuisine through skilled cooking and complex flavours. Bokman has solidified its reputation as a firm favourite in Bristol, offering a relaxed sharing style menu, whilst Dongnae presents a Korean barbecue focused menu taking inspiration from Kyu’s upbringing in Korea and their time spent living in Seoul as a family. Seafood is a key part of Kyu and Duncan’s menu; the pair champions under-used fish and shellfish, much of which is from the South West .

June: 10th & 11th
Harriet Mansell, Chef Owner of Lilac in Lyme Regis
Lyme Regis based chef Harriet Mansell displays a cooking style rooted in her love of wild foods, and seafood sourced from the Dorset and Devon shores. At restaurant Lilac, Harriet offers an ever-changing tasting menu rooted in sustainability and seasonality, inspired by its location by the sea. Harriet’s original restaurant Robin Wylde, which closed last year in anticipation of future projects and 2024 summer Garden Table pop-up, both served a single tasting menu drawing on the natural larder of Dorset’s Jurassic Coast.

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