Danish Silla Bjerrum co-founded Feng Sushi with Jeremy Rose in 1999. An active supporter of sustainability, Silla introduced seasonality and sustainability to Feng Sushi. She was the first woman to be invited to the prestigious 7 Samurai Sushi Competition in 2008, actively supports the Marine Stewardship Council (MSC) and has spoken on Japanese TV about the crisis of endangered Blue fin Tuna.

This belief influences Feng Sushi’s ethos; that food tastes best when it’s made with fresh, high quality seasonal ingredients that are produced organically and sustainably. Feng Sushi only sell sushi made from fish that comes from sustainable sources. They use innovative fish farms in the far north of Scotland and off the coast of Australia and do not sell blue fin tuna.

Despite serving Japanese food, Feng Sushi sources its ingredients locally or within Europe. Concerned with ethics as well as taste, they only use companies who care about protecting the environment for future generations and whose methods set the benchmark for environmental best practise and animal welfare.

Never using plastic boxes, Feng Sushi uses cartons made from sustainable and biodegradable Swedish foresting, all chopsticks are made from sustainable bamboo and cooking oil is collected and recycled to use as bio-diesel.

After news of Japan’s tsunami, the company fundraised throughout the year to show their support; sponsoring the Japan Tsunami Fund, donating sushi sales to Japan’s Red Cross and supplying the sushi for the Japanese Auction in August. 

A member of Sustainable Fish City, and winning the Sustainable City Food Award March 2012, Feng Sushi also lends their support towards making London the first sustainable fish city in the world.

Feng Sushi were also finalists in the 2012 Hyper Japan’s Sushi Awards.

For more details please visit http://www.fengsushi.co.uk/.