Dear Feng Sushi Customers,
29.12.11 | Silla Bjerrum
I would like to take this opportunity to thank you all for 2011, a tremendous year for Feng Sushi.
With the change of ownership in the summer of 2010, this year became the year for new and exciting developments: we started the year with re-launching newly refurbished Chalk Farm, Fulham and rolling our new branding out across the group. Fulham, the first Feng Sushi, doubled in size and now offers a casual and comfortable eat in experience along with a busy delivery service. We also launched our new web site with a new ordering system and have enjoyed a positive interaction through our feedback page, twitter and regular blog entries about daily life at Feng Sushi.
Over the summer we ventured beyond our front door participating at this year's Hyper Japan, BBQ at the Southbank Centre and an excellent Qype Event on a hot summer's night . The sushi school also went from strength to strength with a new team of teachers and my own personal return to the school: meeting sushi enthusiast who are interested in Japanese food culture and Feng Sushi is inspiring. There is always a wealth of ideas and knowledge, we never walk away from a sushi session without learning something ourselves.
Highlight of the year was launching Feng Sushi Billingsgate, working on relationships in the market and serving the busy office workers of Canary Wharf, it has been a great success to open this delivery hob: exciting, and challenging, with 4am visits to the market to ensure we get the best quality and sustainable fish delivered daily. We have enjoyed a fantastic involvement with the Billingsgate Seafood Training School , were I personally teach up to 6 courses a year and with whom we share our passion for fish. We have been working closely with MSC, Sustainable Fish Cities and fish2fork as we like to be part of the dialogue on the future of fish and fisheries, it is a challenge, but we feel it is our duty of care to ensure we provide the best solutions for our customers.
Seasonality and sustainability is still the core value of the business, so much so that I have introduced 6 seasons to the Feng menu. During my time with Feng Sushi I have learnt that our conventional 4 seasons are not strictly 4 modules of 3 months, but a much finer transition both on land and at sea. So to ensure that we promote the best fish and vegetables, avoid spawning periods or fish out of season we are now changing our menu 6 times a year. For each menu we have a champion fish (or protein to be precise) and our winter hero is Loch Duart salmon featured on our winter menu. We offer warming and comforting dishes like Katsu Curry, Deluxe Tempura and Loch Duart Heavenly Donburi - a personal favourite of mine. Development for our pre-spring menu starting in March is already underway, however in the meantime we are launching the 'Feng Sushi diet plan' next week, with meal suggestions and advise for a healthy January.
To finish Feng Sushi 2011 in style, you can join us for New Year's Celebration held at the Southbank Centre for a delightful evening of Japanese food and fireworks.
2011 was also the year of tragic event in Japan when a Tsunami hit the East Coast of the Northern regions, resilient and strong as always Japan is being rebuilt and we will continue our support for the relief efforts by donating 10% of our New Year’s Eve turnover to the Japanese Red Cross.
I thank you all for your support in 2011 and wish you a prosperous 2012.
Best Wishes,
Silla Bjerrum, Managing Director
