All in London talks to Mikael Jonsson

Which is your signature dish?
Broken duck eggs with morels and peas.

Where do you source your ingredients?
All over the world, but I love the UK’s meat and fish, it really can be superb from the right suppliers.

Which are your favourite London restaurants?
Pollen Street Social.

What is your favourite food to experiment with?
Carrots, but only from France. UK carrots are terrible!

Can you name a food that you regard as a guilty pleasure?
Ice cream, in all forms…

Is there an ingredient you hate using?
I don’t hate any ingredients, but I am not a fan of bananas!

What do you think restaurant trends will be for the year ahead?
I think there’s a lot of imitation out there, so next year will probably see a copy of this year’s successes.

What has your most valuable experience as a chef been?
Opening my first restaurant as a chef last year was the biggest learning experience for me.