The All In One Ultimate Restaurant List is coming

With the imminent arrival of the All In London Ultimate Restaurant List celebrating the capital's top eateries - we whet your appetite by chatting to some of the list's top rated chefs.
The All In One Ultimate Restaurant List is coming picture

Next week we release the All In One Ultimate Restaurant List, our definitive guide to London’s best rated restaurants. The guide contains the top 100 restaurants in the capital, along with insights into their kitchens and recipes.

We picked the brains of many a top chef, asking them everything from their favourite restaurants to future industry trends. We can reveal some of their responses here (clue: these chefs are all in the top 10), but to find out more keep your eyes peeled for the guide, which will be distributed around central London on 10th and 11th of July.



Mikael Jonsson, Hedone

Which is your signature dish?
Broken duck eggs with morels and peas.

Where do you source your ingredients?
All over the world, but I love the UK’s meat and fish, it really can be superb from the right suppliers.

Which are your favourite London restaurants?
Pollen Street Social.

What is your favourite food to experiment with?
Carrots, but only from France. UK carrots are terrible!

What do you think restaurant trends will be for the year ahead?
I think there’s a lot of imitation out there, so next year will probably see a copy of this year’s successes.

What has your most valuable experience as a chef been?
Opening my first restaurant as a chef last year was the biggest learning experience for me.




Marcus Eaves, Pied á Terre

Where do you source your ingredients?
At Pied á Terre we have over 30 suppliers ranging from organic pig farmers in Warwickshire to vegetable growers up in St Andrews, we pride ourselves on supporting all kinds of small producers and farmers.

Can you name a food that you regard as a guilty pleasure?
A magnum double chocolate ice cream.

What do you think restaurant trends will be for the year ahead?
More earthenware in restaurants, a more natural, organic style of food. Also as a whole, restaurants will continue to become more "customer friendly" meaning we will see more restaurants willing to go the extra mile to please their guests.




Clare Smyth, Restaurant Gordon Ramsay

Where do you source your ingredients?
We source our ingredients from everywhere really. This is a huge part of what we do every day. We are always looking for the very best of everything that exists. But most of the produce that we use comes from around the British Isles. We work with so many small producers and have known them for many years, from a potato or carrot grower to the scallop divers and truffle suppliers. Our relationship with these people means a lot to us.

Which are your favourite London restaurants?
There are so many awesome London restaurants we are seriously spoilt for choice! At every level you can eat really well. I love some of the classic places like Le Gavroche, Scott’s or Alain Ducasse but then there is Bar Boulud, Zuma, Petrus...

What has your most valuable experience as a chef been?
I think travelling and eating all over the world really opened my mind to different things.




Philip Howard, The Square

Which is your signature dish?
Sauté of Scottish langoustine tails with an emulsion of potato and truffle.

Which are your favourite London restaurants?
The River Café.

What is your favourite food to experiment with?
I am not a scientist, I don’t experiment with anything!

What do you think restaurant trends will be for the year ahead?
Value for money, hospitality, conviviality and a focus on delicious, straightforward, ingredient-led cooking.

What has your most valuable experience as a chef been?
Learning the importance of harmony of flavour.

Published Jul 2, 2012