The campaigning restaurant guide for people who want to eat fish – sustainably
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24 Kensington Church Street,
W8 4EP0207 937 7927
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Surveyed 09/03/2011What does this rating mean?
Founded by Danish born Silla Bjerrum and Jeremy Rose in 1999 and now a chain of six restaurants in London. Inspired by childhood holidays spent at the seaside and good locally sourced seafood, she worked at a Japanese restaurant and then travelled to Japan herself to learn more about the art of sushi.
The group claims to be the antithesis of conveyor belt sushi with all its produce produced seasonally and sustainably by suppliers who have to prove their environmental credentials. The fish used is cut by chefs at a central fish-cutting unit before being delivered on ice to each branch.
Two hand-dived scallops costs £6.25p; two pieces of yellow tail tuna: £5.75p; two piece s of line-caught mackerel: £4.25p. A 12-piece box of Loch Duart salmon: £11.00; 12 pieces of line-caught tuna: £14.00p.
Four stars on Google.
When it comes to ingredients we put our principles on the plate. We know that food tastes best when it’s made with fresh, high quality seasonal ingredients that are produced organically and sustainably. For the last ten years we’ve been building a network of suppliers to help us achieve this. We only sell sushi made from fish that comes from sustainable sources. We use innovative fish farms in the far north of Scotland and off the coast of Australia.
We do not sell blue fin tuna. Blue fin tuna stocks are now considered to be so dangerously low that campaigners are calling for a three-year worldwide ban. Instead we serve hook and line caught Yellow Fin tuna. The nearest place we can source this fish is the Maldives and to guarantee Sashimi grade quality it has to be flown in. It is the only air-freighted ingredient in our kitchen.
Although we serve Japanese food we try to source our ingredients much closer to home. We buy our ingredients from local suppliers or within Europe. If they absolutely have to come from Japan all our ingredients are sent via land or sea, never air freighted. Recently we’ve been working with local farmers to grow mooli and edamame.
Feng Sushi continues to push the sustainability boundaries ditching any dish which does not fit its philosophy. Eel – normally a sushi staple – has gone from the menu. Its Spring menu will contain haddock, hake and mackerel which have all been MSC certified. The tuna it uses is Indian Ocean line-caught yellow fin and its yellow tail is from a reputable farm in Australia. Its King prawns come from organic Madagascan farms.
Feng Sushi now rises to 4.5 Blue Fish putting it among the elite group of sustainable UK restaurants and we wish it continued success.