Feng Sushi Restaurants In London

naag

19.01.11

feng sushi delivers the best sushi in london (if not the whole world)

Apart from the fact that it delivers, what's so special about Feng Sushi? Well. Its virtues are manifold, but the sushi itself is probably a good place to start; not only is it among the best we’ve ever tried this side of Tokyo, it’s perfectly formed, MSC-certified, so fresh it’s almost alive, and comes in snazzy brown paper boxes with lots of ginger, mooli and pickles on the side.

By Emma Lundin

the hill

Notting Hill Gate 20.02.11

today we were ordering a delivery – a feast for five at home, so they suggested the meeting box.
It arrives beautifully boxed and ribboned with lots of chopsticks and easily enough to feed us all, plus leftovers.

By Pendle Harte

londonist

Billingsgate 10.03.11

Silla takes her sourcing of fish and seafood seriously (the chain has recently signed up to the Sustainable Fish City pledge). She’s a good instructor too. We learned all sorts of tricks for making sushi and such at home as well as some very practical knife handling tips and how to cut down on prep and clean up time. We also left stuffed on quality fish and with plenty more to treat some friends and even have brekkie for two the next day.

By Chris Osburn

Olive

05.04.11

Sushi chef/restaurateur Silla Bjerrum shows step-by-step how to fillet and prepare mackerel for an elegant Japanese-style salad.

Olive May 2011 Issue| published by BBC Magazines

grove

Notting Hill Gate 20.02.11

Established sushi destination Feng Sushi has a stylish new website, all the better for ordering from.

By Pendle Harte | grove | march 2011 issue 78

restaurant magazine

20.02.11

"We ensure everything is sustainable," says Silla Bjerrum. "We spend more money on fish than the average sushi bar, but we don't mind - it gives us security. Customers are increasingly interested in sustainable fish and it's a strong marketing tool. "But I don't think operators need to reinvent sushi around fish that is available and local to where they're based."

By Joe Lutrario

the culinary guide

Fulham & Chelsea 12.04.11

By Patricia and Dennis Cleveland-Peck

caterer & hotelkeeper

05.05.11

It takes a long time. Fish to Fork criticised us for serving eel even though I believe we were serving the best sustainable eel, so recently I took eel off," she says.
It is important to keep in mind that there are no finite answers.

eat out magazine

11.07.11

London-based Japanese chain, Feng Sushi, has an exciting few years ahead of itself.

restaurant magazine

12.08.11

sustainability-focused sushi restaurants are substituting eel (unagi) with more sustainable alternatives.

Evening Standard

13.01.12

A London restaurant has launched a post-Christmas detox diet that lets you eat all day - and never have to cook.

By Jonathan Prynn and Miranda Bryant

Observer Magazine

28.01.12

The lust list - Things we fancy this week

Delish sushi
Try the Feng Diet: three days of food delivered to your door. £95, fengsushi.co.uk

Evening standard

13.02.12

Doggy bags are so tommorrow.

This began last year with the launch of Too Good To Waste, a campaign promoted by Hugh Fearnley-Whittingstall and Wahaca's Thomasina Miers advocating bio-degradable "Doggy Boxes" in participating restaurants around London.
Eco-friendly doggy boxes with the motto "Be a lover, not a leaver" on the side began to appear in Ping Pong chains, Feng Sushi, Leon and places such as The Cinnamon Club, Dishoom, Bumpkin and The Modern Pantry.

By Pricilla Pollara

caterer & hotelkeeper

27.01.12

What training are you giving your staff this year?

We have recently introduced an incentive programme for the sites as a way to engage the team to work together. We champion six seasonal menus and as a way of upselling our new dishes the management team has come up with a solution to make it fun and interesting for the employers.

caterer and hotelkeeper

02.03.12

Raymond Blanc commented: "There was an array of excellent entrants but Feng Sushi stood out to me as a winner.
"I hope other restaurants will take inspiration from Feng Sushi in ensuring they ethically source sustainable fish to help protect fish populations and the ocean's ecology."

By Janie Stamford

The Guardian G2

Billingsgate 05.04.12

Great Catch as stocks of eel, tuna and wild salmon dwindle, is it still possible to eat sushi sustainably?

The mackerel 's spawning season has started, so it's off the menu at restaurant chain Feng Sushi until May. Last month, Feng Sushi won the food prize at the Sustainable City Awards, which recognises ecologically aware businesses in the City of London. Its managing director and co-founder Silla Bjerrum has met me at the capital's fish market (the largest in Europe) at 5am to show me what she buys.

By Emine Saner

The independent

West Hampstead 12.08.12

At Feng Sushi, unlike some swisher Japanese restaurants, the portions are healthy, not dolls' house-sized. The deluxe sashimi, for instance, has salmon, tuna, scallop, yellow tail with chilli, and rainbow trout with salmon eggs on the plate, and not just one or two slivers of each, either. At £16, it's a winner.

By now plates are stacked everywhere on our table, but the best is last. The donburi dish is so good – fresh ginger packing a real punch over the oily fish and soft rice – that the woman at the next table orders it, too, even though she has just paid her bill.

Financial Times

05.05.12

The co-founder of the Feng Sushi restaurants on how she got passionate about sushi and fish

Interview by Natalie Whittle

Sainsbury’s Magazine

17.05.12

This month
I want... To eat more sushi but worry about the ecological impact, so I love Feng Sushi's new menu, which uses only sustainable fish

Helena
editor@seven.co.uk / June Issue

Harper BAZAAR

21.05.12

...embrace flower power

In celebration, Japanese restaurant group Feng Sushi is adding a special floral-inspired ‘Green foliage maki’ to the menu. Packed with microherbs, avocado, coriander pesto, chives and rocket, it’s the perfect way to indulge in a spot of green-fingered activity.

This week's style, art and culture by Lucy Halfhead Page 10

Fluid London

Fulham & Chelsea 22.05.12

7 Ways To Love The Chelsea Flower Show
With so many green-fingered floral enthusiasts piling into Chelsea this week
(Tuesday 22nd - Saturday 27th May) bars and restaurants both locally and further
into the centre of London have prepared a multitude of blossoming offers and menus to tempt the horticulturists of the UK to celebrate the Chelsea Flower Show in their own unique way.

Feng Sushi Fulham - the closest Japanese Feng Sushi restaurant to the show -
has added a special floral-inspired ‘Green foliage maki' to its menu to celebrate
this year's RHS Chelsea Flower Show

By Christian Rose-Day

Eat Out

25.04.12

A cross section of trade experts met last night for a roundtable debate on whether the foodservice industry can be really sustainable.

Silla Bjerrum of Feng Sushi said that she had approached other similar restaurant groups about joining together to ensure a sustainable policy and had found a general lack of interest.

by Carey Harris

green hotelier

25.05.12

Key players from all corners of hospitality recently came together to discuss whether their industry can really be sustainable, and what needs to be done to enable the environmental building blocks to be put in place now, to ensure good sustainable practice is second nature for operators in years to come.

Silla Bjerrum MD of Feng Sushi commented “As an operator you have to make your own value judgements - take your own viewpoint and get your customers to buy into it. You have to live with your own green conscience.”

i-fm.net

28.05.12

Sustainable Best Practice
In partnership with the Sustainable Restaurant Association, we recently hosted a fascinating industry roundtable debate. We brought together senior representatives from all corners of hospitality to explore whether it is possible for our industry to be truly sustainable, what progress has been made so far, and what still needs to be done.

Planning for success
Training was also a major point of discussion. The group was unanimous in agreeing that sustainable practices need to be a key part of the curriculum in catering colleges, so that graduates join the industry with the right mind-set for a sustainable future.

Silla Bjerrum commented “As an operator you have to make your own value judgements - take your own viewpoint and get your customers to buy into it. You have to live with your own green conscience.”

by Mike Mellor

scout

Billingsgate 26.06.12

Catch of the day at Billingsgate Market.

Bjerrum points out that just as is the case with any big shopping centre or supermarket, Billingsgate offers a wide range of stock, designed to suit every pocket – and conscience.

by Ben Norum

scout magazine

12.06.12

Take Out - Sushi Diet
Sushi restaurant Feng Sushi has teamed up with leading nutritionist Yvonne Bishop-Weston to create an "affordable" diet plan. The Feng Diet consist ants of three meals and two snacks daily, containing approximately 1,500 calories in total. These are conveniently delivered to an address.

hot brands cool places

West Hampstead 24.07.12

Feng Sushi West Hampstead – London leading Japanese restaurant group has opened an eighth restaurant in West Hampstead. It has 34 covers in side and there is alfresco dining available as well. Other locations include: Kensington, Fulham Road Chalk Farm, Royal Festival Hall, Notting Hill Gate, Borough Market, Billingsgate

The London Word

West Hampstead 22.08.12

While sustainability is a mantra central to all the Feng Sushi outlets, the new Hamstead branch has been privy to a little extra jazz, with increased service, ambience and seating designed to encourage a more relaxed dining experience. Inside you’ll find signature kimono pattern design and fish tanks, blue leather and warm wood panelling.

There is little to fault at Feng Sushi, at least in what I tried. The prices are reasonable, the food is accomplished and the atmosphere is warm and welcoming. Throw in their sustainable approach, and this British-influenced Japanese fish restaurant will likely have no trouble casting an even wider net in the future.

Bthere!

12.01.12

All of its suppliers are chosen because they “care about the environment for future generations”.
Take-away cartons are made from sustainable Swedish foresting, chopsticks from sustainable bamboo and sauce containers from sugar cane. Cooking oil is recycled and used as bio-diesel. Little wonder the company won the food category gong at the Sustainable City Awards this year. This is one fast-food joint we want to see on every corner.

Caterer and Hotelkeeper

West Hampstead 17.08.12

Silla Bjerrum is part of the movement that brought sushi to the mainstream. Her business, Feng Sushi, began as a take -away concept, but following Luke Johnson's involvement it's now evolving to include more dine-in venues. She tells Emily Manson how attitudes to sushi have changed and why responsible sourcing is so important

sky living

West Hampstead 11.09.12

Sushi has to be a perfect way of eating.

It's healthy, delicious and sets your palate alight with its strong, yet complementary flavours. But as more and more of us become concerned with the ecological impact of the Japanese delicacy, there comes a level of guilt with tucking in.

Thankfully, Feng Sushi has recognised the need to only use sustainably sourced fish in its dishes.

kavey eats

West Hampstead 08.10.12

Feng Sushi is one of those chains I’ve known of for years but had never visited until a July invitation to sample their new seasonal specials in the company of co-founder Silla Bjerrum. My loss, as the food they serve is excellent, and I’ve been missing out all these years!

Vantage

Chalk Farm 01.10.12

If you can't make it to one of their homely establishments, thankfully Feng Sushi (of Chalk Farm and West Hampstead) delivers parcels of its fishy delights to your door. The Japanese eatery combines traditional dishes with modern interpretations, producing deliciously tasty results. Standing out from the sea of Japanese cuisine across London, Feng Sushi is avidly committed to sustainability, only using fish that's sourced in this manner, and tries hard to use ingredients close to home, usurping air freighting if anything comes from abroad.

The Sustainable Restaurant Association

04.02.13

Winner 2013: Feng Sushi

This award recognises the work of an individual or restaurant who has done something innovative or unique to improve the sustainability of their business.

The winner will be chosen not only by their exemplary initiatives in sustainability but on behalf of the SRA Advisory Board as well.

The Sustainable Restaurant Association

22.01.13

The SRA & Feng Sushi discuss mackerel

The Marine Conservation Society (MCS) have changed their advice on mackerel listing it now as a fish to ‘eat only occasionally’ and removing it from the ‘Fish to Eat’ list.

by sradmin