Events

Gill to Tail Returns to Dinings SW3

Dinings SW3’s Gill to Tail series returns this April, continuing its thoughtful exploration of sustainable seafood at the Chelsea restaurant’s intimate sushi counter.

Now in its third year, the residency invites international chefs to collaborate with Dinings SW3 Executive Chef Masaki Sugisaki on a menu that celebrates the whole fish, from gill to tail. The concept focuses on creative ways to use parts of seafood that are often overlooked, while highlighting responsibly sourced fish from day boat fishermen around the South West British Isles.

For the April edition, the restaurant welcomes Portuguese French chef Louise Bourrat, winner of Top Chef France 2022 and Head Chef at Boubou’s in Lisbon. Bourrat will join Sugisaki for two evenings on 14 and 15 April, presenting a collaborative tasting menu that reflects both chefs’ distinctive culinary styles.

Guests will experience the event from Dinings’ 12 seat sushi counter, offering a close view of the chefs at work as they prepare dishes that explore every part of the fish.

A Collaboration with Louise Bourrat

At Boubou’s, located in Lisbon’s Príncipe Real neighbourhood, Bourrat has developed a cooking style shaped by her international experience, combining Portuguese ingredients with broader multicultural influences. The restaurant is a family run venture, owned with her brother Alexis and his wife Agnès, and is built around a philosophy of sustainability, zero waste cooking and strong relationships with local producers and regenerative farms.

Those principles make Bourrat a natural fit for the Gill to Tail series, which aims to highlight thoughtful sourcing and inventive approaches to seafood.
Each evening will feature two sittings, with diners able to opt for a curated pairing of wines and sake selected by the Dinings SW3 sommelier team.

Tickets are priced at £120 per person.

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