Our Gill to Tail sustainable seafood series returns for a second year at Dinings SW3.

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For the third event in our 2025 series we will welcome Mark McCabe, head chef of Simon Rogan's Henrock in Windermere, to cook alongside Masaki, at our sushi counter, on Tuesday 17th and Wednesday 18th of June.

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Mark’s creative cooking style is embedded in sustainability, and the farm to fork philosophy Simon Rogan is known for worldwide. Located near Windermere in the Lake District, Henrock showcases the natural, hyper-seasonal ingredients sourced from Simon Rogan’s ‘Our Farm’ in the Cartmel Valley.
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On each night of the series, there will be two sittings to choose from: 18:30 or 20:45 and just 12 seats at each service.

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The menu includes a total of ten dishes, four dishes from Mark and four dishes from Masaki, alongside two desserts and is priced at £120 per person (wine pairing available for £85 per person).

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The Menu

Potted cuttlefish by Masaki

Kombu cured cuttle fish tartare, sudachi dashi jelly and Monaka rice cracker

Houghton springs trout by Mark

Salad of Our Farm shoots, early summer peas and rose

Native blue lobster by Masaki

Heritage tomato, pickled wild garlic capers, tomato buttermilk and wasabi oil

Netted brill by Mark

Rainbow chard, cucumber and meadowsweet leaf

Line caught sea bass by Masaki

Koji-cured bass, sake steamed cockles & palourde clams and mitsuba

Fish frames by Mark

Seaweed butter and foraged sea herbs

Potted Crab by Masaki

Crispy sweet rice, crab dashi and fresh British wasabi

Cornish Gurnard by Mark

Spring onion, magnolia, sweet pepper and agretti

Sea buckthorn & Sudachi

Sea buckthorn & Sudachi posset, seaweed puff pastry

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An additional discretionary service charge of 16% will be charged on the night.