Hey, with all that breezy, blowy stuff, autumn is trying to muscle in with a vengeance here – but here at Feng we’re not shaken, not even stirred. We’ve got a late summer menu that’s absolutely guaranteed to keep things hot for a little longer and holding on to the last bit of summer.

To make the best use of all the wonderful ingredients that nature has to offer, and to respect the breeding seasons of our seafood, we create six seasonal menus a year. For for some, they can’t come soon enough. Our creative team have really pushed the boat out for our spring specials Part II – the dishes are simply sensational.

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’s introduction of seasonal specials has been a roaring success and the winter menu is no exception. During January we are championing Loch Duart’s sustainable seasonal salmon in a menu that features a host of hearty and healthy dishes.

To celebrate the start of a ‘so-far, so-excellent’ sizzling summer, our development team, David Wright and Kazu Kawada, have created six fabulous new dishes for the menu. Each dish is summery light and we’ve made sure that the fish and shellfish used are in season and sustainably sourced – and all from within the UK’s borders.