All In London talks to Ollie Pudney

We look at what inspires Ollie Pudney.

Where do you source your ingredients?
We get our veg from Secretts and Forager, lamb from Elwy Valley, chicken from Reggie Johnson in Lancashire, Neil's Yard for our cheeses and sometimes we take a walk on Hampstead Heath for some goodies!

Which are your favourite London restaurants?
Barrafina and Roka.

What is your favourite food to experiment with?
Offal! In order to employ nose to tail use of an animal, you have to get creative with everything in between.

Can you name a food that you regard as a guilty pleasure?
Ice-cream - that's why we make our own at The Bull & Last, everyone loves ice-cream.

Is there an ingredient you hate using?
Kiwi fruit, and I'll say no more about it.

What do you think restaurant trends will be for the year ahead?
Carrying on down the route of supporting British produce and smaller producers, smaller plates (tapas style), pop-ups (not having to deal with permanent business site costs), a more relaxed style of service, but great quality food.

What has your most valuable experience as a chef been?
Visiting the Tsukiji fish market in Tokyo. A life changer, that one!

This article is connected to The Bull & Last
Published Jul 4, 2012