All in London talks to Marcus Eaves

We talk restaurant trends with Marcus Eaves

Where do you source your ingredients?
At Pied á Terre we have over 30 suppliers ranging from organic pig farmers in Warwickshire to vegetable growers up in St Andrews, we pride ourselves on supporting all kinds of small producers and farmers.

Which are your favourite London restaurants?
Sketch.

What is your favourite food to experiment with?
Scallops.

Can you name a food that you regard as a guilty pleasure?
A magnum double chocolate ice cream.

Is there an ingredient you hate using?
Saffron.

What do you think restaurant trends will be for the year ahead?
More earthenware in restaurants, a more natural, organic style of food. Also as a whole, restaurants will continue to become more "customer friendly" meaning we will see more restaurants willing to go the extra mile to please their guests.

What has your most valuable experience as a chef been?
It’s difficult to say as I've been lucky enough to work with some amazing chefs and fortunate enough to travel to some amazing places.

This article is connected to Pied A Terre
Published Jul 4, 2012
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