Dinings SW3 ‘Gill to Tail’ series returns with all international line-up, welcoming chefs from Mallorca and Portugal
- 18 hours ago
- 2 min read
Gill to Tail at Dinings SW3 in Chelsea returns for 2026 with its first all-international line-up. Now in its third year, the sustainably minded residency series - which celebrates using every part of the fish - will welcome two chefs from the continent to kick off the year: Eliza Parchanska, Head Chef of Hotel Corazon in Deià, Mallorca, and Louise Bourrat, Head Chef of restaurant Boubou’s in Lisbon, Portugal. More Gill-to-Tail residencies are planned for later in the year and will be announced soon.
Over two consecutive evenings, with two sittings held per night, each resident chef will collaborate on a menu with Dinings SW3 Executive Chef Masaki Sugisaki. Together, they will showcase the many creative ways to cook fish and seafood, including parts that are typically discarded. The series also aims to shine a light on seafood that is ethically sourced from day-boat fishermen, predominantly from the shores of the South West British Isles. Guests will experience the Gill to Tail suppers from the restaurant’s 12-seater sushi counter, while the Dinings SW3 sommelier team will serve a carefully curated flight of wines and sakes to pair with the menu.
Previous Gill to Tail series, held in 2024 and 2025, have welcomed a host of culinary talent to cook alongside Masaki at Dinings SW3, including Jamie Lee (Fiskebar, Copenhagen), Duncan Robertson and Kyu Jeong Jeon (Bokman and Dongnae, Bristol), Dan Cox (Crocadon, Cornwall) and Joe Baker (Petchi, Jersey).
Coming up in 2026
Louise Bourrat - Boubou’s, Lisbon - April 14th & 15th
Portuguese-French chef Louise Bourrat, winner of Top Chef France 2022, has led the kitchen at Lisbon restaurant Boubou’s, located in the Príncipe Real neighbourhood, since it opened in 2018. A family affair, Boubou’s is jointly owned by Louise, her brother Alexis and his wife Agnes, and prides itself on a warm, familiar atmosphere, with a culinary identity shaped by Louise’s experiences around the world. Using the best Portuguese ingredients while presenting a bold, multicultural style rooted in nature, the protagonists of Louise’s cooking are often the humblest ingredients. With a strong focus on zero-waste cooking, endemic products, wild-harvested ingredients and partnerships with regenerative farms, Boubou’s strives to uphold the highest standards of sustainable and ecological practice through everything it does.
Tickets now available:
Two sittings per evening at the Dinings SW3 sushi counter, 18:45 & 20.45
A seat at Gill-To-Tail cost £120 per person
A drinks pairing is also available at £85, an £60 for non-alcoholic
Gill to Tail is unable to cater for dietary requirements
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