All In London talks to Tristin Farmer

Where do you source your ingredients?
We source our produce from all around the UK. We have a few bespoke suppliers that send direct to us, but most are based in London and source the best produce for us. I am extremely lucky to have such a good group of suppliers that are always in contact with what's in season, interesting or good value.

Which are your favourite London restaurants?
My favourite restaurants right now are Meat Liquor and Pitt Cue Co.

What is your favourite food to experiment with?
I don't have a favourite, but we have been experimenting with champagne, cream soda and dry ice this week.

Can you name a food that you regard as a guilty pleasure?
Cheese on toast.

Is there an ingredient you hate using?
I hate liquorice.

What do you think restaurant trends will be for the year ahead?
More relaxed, informal dining. Pop-up restaurants seem to be becoming very popular and trendy now.

What has your most valuable experience as a chef been?
I would have to say moving to London has been the most valuable experience for me. My career has progressed and moved so far forward in the last five years, it was the best decision I have made.