All In London talks to David Thompson

Where do you source your ingredients?
I try to get as much as I can from Thailand but that's proving a bit difficult, so we are currently talking to a farmer in Dorset who wants to grow things for us.

Which are your favourite London restaurants?
Arbutus, Terroirs and Brawn.

What is your favourite food to experiment with?
My favourite foods to experiment with are chillies and fresh Thai herbs.

Can you name a food that you regard as a guilty pleasure?
Chocolate is without a doubt something I'd sell my soul for.

Is there an ingredient you hate using?
A poor quality one.

What do you think restaurant trends will be for the year ahead?
Restaurants that continue to concentrate on the quality of their ingredients.

What has your most valuable experience as a chef been?
I learnt how to drink.