Too Many People Talked About Tuna Fight Club - in collaboration with journalist Amelia Nierenberg for The New York Times.
What began as a word-of-mouth bacchanal for West London insiders has evolved into an influencer magnet. Tuna Fight Club—a visceral, theatrical dining experience inside Supermarket of Dreams in Notting Hill—was once one of the city’s most elusive reservations.
Held every Wednesday night, the event seats 40 guests around a communal table. But this is no ordinary dinner—it unfolds like performance art. The first act begins when host Chris D’Sylva leads diners outside, drinks in hand, to a waiting van. Inside lies the evening’s guest of honour: an enormous tuna, nestled in an icy coffin, awaiting its dramatic butchering.
Back inside, the carcass is laid out on a stainless steel slab, where chefs carve it throughout the evening—side by side with diners—wielding an array of knives to break down the body. The process is as much a butchery as it is a spectacle, equal parts education and theatre, culminating in sashimi and nigiri served almost straight from blade to plate.
Once cloaked in secrecy, the dinner has since surfaced on TikTok and Instagram, its once-clandestine energy now shared widely. “It’s all theatre,” one guest remarked. “The whole thing is a show.” You can read the article here.
