One-O-One only uses line-caught and farmed fish on the menu for all dishes,
taking great care to select and serve fish according to the correct season for
breeding and 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 work to promote the
quality of sustainable farmed products which include Norwegian white
halibut and Norwegian King crab varieties.
off site facilitiesPlaces of Interest
- M4 JCT 1 (5.3 miles)
- M1 JCT 1 (5.6 miles)
- M4 JCT 2 (5.9 miles)
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