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

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Kick-starting the 2025 series is Cornwall-born Jamie Lee, Executive Chef of Kødbyens Fiskebar in Copenhagen’s Meatpacking district, on February 26th and 27th. 

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Jamie joined the Bib Gourmand recognised Fiskebar team just a year after opening in 2009 and has been harnessing the restaurant’s creative and environmentally conscious seafood offering ever since.

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Jamie roots his cooking philosophy in respect for nature, through dishes which are simple and delicately prepared. 

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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 each chef alongside a dessert and is priced at £120 per person (wine pairing available for £85 per person).

An additional discretionary service charge of 15% will be charged on the night.