All In London talks to Sean Burbidge

Where do you source your ingredients?
We try to source the best British and European produce depending on the seasons and the quality of the produce.

Which are your favourite London restaurants?
Medlar, for cooking with interesting ingredients in a classic style, Zucca, for modern Italian food in a friendly environment, and Bread Street Kitchen, relaxed, with great food.

What is your favourite food to experiment with?
Chocolate - it is versatile and there is so much you can do with it.

Can you name a food that you regard as a guilty pleasure?
Crispy suckling pig’s belly. Not the most healthy, but it tastes so good.

Is there an ingredient you hate using?
It would have to be sea urchin, it’s hard to prepare for not much yield, expensive and I find the taste difficult.

What do you think restaurant trends will be for the year ahead?
I believe the “style over substance” in restaurants is now gone and dishes will become more and more produce-driven. The market is so busy now, so flexibility and versatility across the board will make dinning much more accessible and affordable.

What has your most valuable experience as a chef been?
I think spending some of my early years as a junior chef in Restaurant Gordon Ramsay was invaluable and working with a lot of talented chefs enabled me to learn a lot, and progress fast (not without the hard work though).