This week, we ventured to the charming seaside town of Lyme Regis in Dorset, where we explored the rich coastal landscape in search of exceptional local, seasonal ingredients for our upcoming Gill to Tail dinner.

Masaki and the team were joined by Duncan from Bristol's acclaimed Bokman and Dongnae, who will be collaborating with Masaki at our next Gill-to-Tail dinner. We were delighted to be joined by friends, and chefs, Valentine Warner and Gill Meller, alongside our skilled forager Jack Ball. We were also joined by David Loftus, whose photography wonderfully encapsulates the striking coastline, the foraging and, most importantly, the trip's antics.

The morning was spent in the spring sunshine - harvesting ingredients that included clover, nettles, gorse and ground ivy, which were then brought back to the kitchen for a celebratory feast.

Duncan and Masaki are now putting the finishing touches on their Gill to Tail menus, bringing together their foraged finds and exceptional seafood sourced through our trusted fishermen partners along the South West Coast.