This Easter we offer double points for our online customers when you order between Easter Friday and Easter Sunday, so why not sign up to our loyalty scheme today.

It’s been quite a year for the Feng Sushi team. Our website is has just passed its first birthday and a lot can happen in a year so we thought we’d take this opportunity to look back over our first 12 months in the digital world. January saw the reopening of our Chalk Farm branch in Jaunary 2011. In February we joined Sustainable Fish City to lend our support to making London the first sustainable fish city in the world. With March came the news of the devastating effects of Japan’s tsunami and we fundraised throughout the year to show our support: by sponsoring the Japan Tsunami Fund, donating sushi sales to Japan’s Red Cross and supplying the sushi for the Japanese Auction in August. September saw us release YouTube ‘How to Make Sushi’ videos and the introduction of our seasonal menus. Then there were our greatest success stories: the opening of Billingsgatwhen we blogged on the market’s fascinating history, our presence at Hyper Japan festival where we were finalists in the Sushi awards in July and culminating in our becoming 'Winner of the Sustainable City Award 2011/12' in March 2012. This year we hope to go from strength to strength.

Perfect treat this Mother's day, treat her to Feng Sushi with this delicious set meal:

Neil McLennan is an interesting man. His quest for the perfect tofu began 20 years ago when he was living in China’s Sichuan Province and regularly eating a dish that roughly translates as ‘old woman’s pock-marked face’. Despite its unappealing name, the dish was a favourite, and one he wanted to recreate on his return to England, only to find that the tofu available was poor quality and simply didn’t compare in terms of taste and texture. So he set out to make it himself, first in his own kitchen and today in a little workshop off London’s bustling Brick Lane.

In our humble opinion, the food development team Kazu Kawada and David Wright have really excelled themselves this time. The early spring menu offers six new dishes that are fresh, zingy and, dare we say it, springy.

FENG SUSHI FLIES THE FLAG FOR SUSTAINABILITY:WINNER OF THE SUSTAINABLE CITY AWARDS 2011/12