All In London talks to Fergus Henderson

Where do you source your ingredients?
We try and source everything from farms directly, so we can be sure the beasts we are cooking are happy.

Which are your favourite London restaurants?
Sweetings in Queen Victoria Street, which is a great example of a working chaos, and Rochelle Canteen on Arnold Circus, if it’s sunny you can sit outside and it’s fantastic. Remember it’s BYO.

What is your favourite food to experiment with?
That much depends on my mood.

Can you name a food that you regard as a guilty pleasure?
I’m very good at guilt management.

Is there an ingredient you hate using?
Karp. I don’t like the feel of its flesh.

What do you think restaurant trends will be for the year ahead?
I don’t think trends and restaurants go together; trends don’t last and cooking is a permanent thing.

What has your most valuable experience as a chef been?
Keep your kitchen happy.