All In London talks to Vineet Bhatia

Where do you source your ingredients?
These are all sourced locally using British produce wherever and as much as possible.

Which are your favourite London restaurants?
I love to get out of the 'restaurant feel' and enjoy digging into the local home made food available at the Saturday market in Sloane Square, and the thoroughly delectable Borough Market.

What is your favourite food to experiment with?
There is no special ingredient as such - I just love to experiment with traditional Indian food and reinterpret it in today’s world using available techniques and gadgets, and focus on healthy eating whilst retaining flavours, traditions and the [food’s] rich history and culture.

Can you name a food that you regard as a guilty pleasure?
Chocolate! Chocolate and Chocolate!

Is there an ingredient you hate using?
Offal, with particular reference to butchered parts like tongue, heart etc… Not a big fan of "head to toe" eating or rather cooking!

What do you think restaurant trends will be for the year ahead?
Trends will be leaning towards produce that is fresh and locally available. Food miles is currently a hot topic. What will always withstand pressures of time and trends is flavoursome food on a plate.

What has your most valuable experience as a chef been?
To get the balance of passion and expectation across as a chef.