At Dinings SW3, our produce and our suppliers are at the heart of everything that we do. We may be a Japanese restaurant at heart, but British produce is our driving force. We are constantly looking for more sustainable ways of working with British ingredients and we thought it was time that we shared a little of this story with you. 

We pride ourselves on serving seafood sourced predominately from the British coastline. This emphasis on local seafood started over a decade ago when Masaki started travelling to Cornwall in search of the freshest produce. That initial interest in British seafood has only grown over time and now the relationships we have with the fishermen based in Cornwall are of the utmost importance to us. 

Masaki travels down to Cornwall multiple times a year to join the fishermen on their excursions. This is a way to understand the challenges that the fishermen face on a daily basis due to climatic changes and also to work with the produce that they find in their nets and pots beyond the target species. 

Seafood is delivered to Dinings SW3 two or three times a week depending on the season. The fishermen notify us in advance as to what the catch is, so that we can put everything to the best use, in line with our Gill-to-Tail philosophy. To draw attention to our relationship with the fishermen we include their names on the menu and specify the method of fishing used for each catch.