All In London talks to Clare Smyth

Where do you source your ingredients?
We source our ingredients from everywhere really. This is a huge part of what we do every day. We are always looking for the very best of everything that exists. But most of the produce that we use comes from around the British Isles. We work with so many small producers and have known them for many years, from a potato or carrot grower to the scallop divers and truffle suppliers. Our relationship with these people means a lot to us.

Which are your favourite London restaurants?
There are so many awesome London restaurants we are seriously spoilt for choice! At every level you can eat really well. I love some of the classic places like Le Gavroche, Scott’s or Alain Ducasse at The Dorchester but then there is Bar Boulud, Zuma, Petrus etc...

What is your favourite food to experiment with?
Whatever is in season at the time.

Can you name a food that you regard as a guilty pleasure?
For me that would be junk food, I really love salt and vinegar crisps.

Is there an ingredient you hate using?
No. I think all ingredients are good. It is just what you do with them.

What has your most valuable experience as a chef been?
I think travelling and eating all over the world really opened my mind to different things.