All In London talks to Joe Mercer Nairne

Where do you source your ingredients?
We use around 25 different suppliers who obtain ingredients from all over for us.

Which are your favourite London restaurants?
The Harwood Arms.

What is your favourite food to experiment with?
Japanese ingredients.

Can you name a food that you regard as a guilty pleasure?
Green & Blacks butterscotch chocolate.

Is there an ingredient you hate using?
I don't really like liquorice.

What do you think restaurant trends will be for the year ahead?
More wine bars with decent food.

What has your most valuable experience as a chef been?
Working for good chefs/restaurants. Chefs should try to work for the best operators they can, in the line of food they would like to cook themselves.