All In London talks to Federico Sali

Where do you source your ingredients?
Italy and UK.

Which are your favourite London restaurants?
J Sheekey and La Petit Maison.

What is your favourite food to experiment with?
Pasta shapes, pasta sauces.

Can you name a food that you regard as a guilty pleasure?
Oysters.

Is there an ingredient you hate using?
Not really.

What do you think restaurant trends will be for the year ahead?
I have no idea.

What has your most valuable experience as a chef been?
Working with Giorgio and Plaxy Locatelli has been a real privilege.