All In London talks to Marcellin Marc

Where do you source your ingredients?
We get most of our ingredients from small, local producers in and around London and the New Covent Garden Market. We source some meat and vegetables from the Royal Estates in Windsor and Scotland. All of our produce is seasonal and we invest a lot of time and energy to ensure it's excellent quality.

Which are your favourite London restaurants?
Bentley's and J Sheekey.

What is your favourite food to experiment with?
Mackerel. It's very versatile and full of flavour. You can smoke, poach or grill it and it's good value.

Can you name a food that you regard as a guilty pleasure?
Chocolate and foie gras.

Is there an ingredient you hate using?
I never use any food colouring. I'd much rather enhance the colour of food with natural ingredients.

What do you think restaurant trends will be for the year ahead?
With the Jubilee and Olympics coming up I think there will be even more of a focus on British ingredients and produce. People are becoming more and more aware of where ingredients are sourced from.

What has your most valuable experience as a chef been?
Teaching and mentoring a talented team at Clos Maggiore. I really enjoy working with a new generation of chefs.