All In London talks to Shay Cooper

Where do you source your ingredients?
We use local suppliers as much as possible, for example vegetables from New Covent Garden, fish from Cornwall and game from Cumbria.

Which are your favourite London restaurants?
L'Atelier de Joel Robuchon and Les Deux Salons are two of my favourite restaurants, both in Covent Garden. For something a bit more relaxed I like The Harwood Arms in Fulham.

What is your favourite food to experiment with?
Fish and shellfish are really exciting to work with. There are so many things you can do with them, and I love trying out new dishes.

Can you name a food that you regard as a guilty pleasure?
Cornish pasties!

Is there an ingredient you hate using?
Red peppers.

What has your most valuable experience as a chef been?
Learning that hard work pays off and you get back what you put in.