All in London talks to Simon Rogan

Which is your signature dish?
The balance and the flow of the menu is the signature, rather than one individual dish.

Where do you source your ingredients?
Predominantly from our Cumbrian farm, foraging and Cumbrian suppliers. We also use North West and UK producers as well.

Which are your favourite London restaurants?
Goodman or Meat Liquor.

What is your favourite food to experiment with?
Herbs and vegetables definitely, because we have access to the best and I find them far more interesting.

Can you name a food that you regard as a guilty pleasure?
Burgers are definitely my guilty pleasure.

Is there an ingredient you hate using?
Red Amaranth.

What do you think restaurant trends will be for the year ahead?
I think it's going to continue with more casual, relaxed and accessible offerings. Still very aware and ingredient-led.

What has your most valuable experience as a chef been?
My apprenticeship and working in France.