All In London talks to John Devitt

Where do you source your ingredients?
We source most of our ingredients locally with most meat coming from Wales, seafood from the English coast, vegetables from Kent and Sussex, and seaweed from France.

Which are your favourite London restaurants?
Spuntino, Bocca di LupoSt John.

What is your favourite food to experiment with?
Japanese.

Can you name a food that you regard as a guilty pleasure?
Ice cream, and sweetbreads with beurre blanc!

Is there an ingredient you hate using?
No.

What do you think restaurant trends will be for the year ahead?
More casual restaurants and more Japanese restaurants.

What has your most valuable experience as a chef been?
Learning butchery and fish skills.