One-O-One is proud to only use line-caught and farmed fish. Taking great care to select and serve fish according to the correct season for breeding, not to serve immature fish at any time.
Executive Chef Pascal Proyart also works closely with the Norwegian Seafood Council as a Brand Ambassador for the organisation to promote the quality of sustainable farmed products which includes Norwegian white halibut and Norwegian King Crab varieties.
Chef Pascal and his unique menu have inspired the designer Forme UK to create this unique restaurant. The masterpiece of this creation is the “Oyster Table”, set in the restaurant's lounge.
You can now join Chef Pascal Proyart in a series of Masterclasses, in which he will explain his take on Fish & Shellfish, Game and Festive dishes. Find out more about masterclasses with Chef Pascal Proyart.