All In London talks to Bruno Loubet

Which is your signature dish?
Boudin blanc, with the garnish depending on the season. At the moment we have it with petit pois a la Française.

Where do you source your ingredients?
90% of our ingredients come from UK suppliers, but I’m organising a contact who will get me produce directly from the farmers.

Which are your favourite London restaurants?
The Ledbury and Brawn.

What is your favourite food to experiment with?
Vegetables.

Can you name a food that you regard as a guilty pleasure?
Cheeses, it's something I can't resist (even if it's not good for my cholesterol!)

Is there an ingredient you hate using?
Shrimp paste, it smells awful.

What do you think restaurant trends will be for the year ahead?
A stronger focus on vegetables.

What has your most valuable experience as a chef been?
Working with incredible people such as Mr Ramon Pajares at the Four Seasons Hotel. He's an inspiration, a visionary and a wonderful man.

Do you have a recipe you would like to share with our readers?
Yes, go to my website for seasonal recipes: www.brunoloubet.com.