All In London talks to Zhang Xiaozhong

Where do you source your ingredients?
We import all our key seasonings, such as Sichuan pepper, dried chillies and chilli bean paste, from Sichuan. Many fresh ingredients, especially our meat and poultry, are sourced in the UK; some are imported from China.

Which are your favourite London restaurants?
I really like St John for British food. Hibiscus is excellent. And I've been very impressed with Mosimann's.

What is your favourite food to experiment with?
The avocado pear. We don't really have them in China. During a recent visit to California I was very struck with the guacamole served in Mexican restaurants: a really interesting taste and texture.

Can you name a food that you regard as a guilty pleasure?
Perhaps late-night spicy rabbit-heads from a street stall in my hometown, Chengdu, the capital of the Sichuan Province! They are delicious, but not necessarily very hygienic.

Is there an ingredient you hate using?
Not really. I think you can do good things with most ingredients if you handle them in the right way.

What do you think restaurant trends will be for the year ahead?
In terms of China and Chinese food, I think there will be a growing emphasis on healthy food, and on environmental safety and sustainability. China has seen a lot of food scares in recent years, and consumers and restaurateurs are increasingly concerned about the quality of their ingredients.

What has your most valuable experience as a chef been?
I think it's been working with Fuchsia Dunlop [a food writer who trained as a chef in China], who acts as consultant to Barshu. I've been really struck by her determination to understand the history and culture of Chinese cooking, and her serious approach to researching recipes. Many Chinese chefs are not that diligent. I find it very inspiring.