This year, however, our fishermen have spoken of a dramatic decline in crab and lobster catches. Instead, their pots and nets are increasingly filled with octopus, migrating north from warmer waters as sea temperatures rise. Once relatively uncommon around Britain's coastline, octopus are becoming an increasingly familiar sight in Cornish waters. As predators of crab and lobster, they are altering the balance of the marine ecosystem while creating new challenges for the fishing communities that have depended on these waters for generations.
Sustaining Our Seas
Masaki's connection to Cornwall has long been an integral part of Dinings SW3. Over many years, he has built close relationships with fishermen whose knowledge of these waters has been passed down through generations, supplying the exceptional seafood that has helped shape our menus. These partnerships, founded on trust and a shared respect for seasonality, remain central to the way we cook today.
Working With The Seasons
Masaki's approach has always been guided by seasonality. Rather than looking elsewhere when the catch changes, we continue to work with the fishermen we've built relationships with over many years, adapting our menu to reflect what the sea provides. This respect for the seasons has always been fundamental to our cooking, allowing the menu to evolve naturally with the landscape rather than expecting nature to offer the same ingredients year after year. Sean and the kitchen team are now exploring new ways to cook with octopus, developing innovative recipes that make the most of this changing catch while ensuring every part is used thoughtfully and ethically.
'The fishermen we work with are on the water every day, witnessing first-hand how the British marine ecosystem is changing in response to the climate. If what they are bringing ashore is changing, then our menu and the ingredients we use should change to reflect that and to support them. My philosophy has always been to respect the seasons and nature, and that also means respecting the people whose lives and livelihoods are shaped by our natural environment.' – Masaki Sugisaki, Executive Chef
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