All In London talks to Mark Kempson

Which is your signature dish?
Thinly sliced smoked eel with golden beetroot, grilled mackerel, sweet mustard and ice lettuce. It was on my opening menu and a real success. A dish that I like to revisit every year

Where do you source your ingredients?
I try to source as local as possible. I have just started working with a fish supplier on the south coast, Flying Fish, and also Secretts Farm who are producing some fantastic fruit and vegetables. The important thing is to have a great relationship with your suppliers.

Which are your favourite London restaurants?
A really tough question. There are so many great restaurants in London, depending on mood. I have recently enjoyed two meals. Pollen Street Social and The River Café. The River Café was a great example of eating real food.

What is your favourite food to experiment with?
I really enjoy experimenting with fish. I have recently created a dish slow poaching cod in beurre noisette, it gives the most amazing result.

Can you name a food that you regard as a guilty pleasure?
Chocolate and hazelnut, an amazing combination, can't get enough of it.

Is there an ingredient you hate using?
Marmite. I cannot stand it.

What do you think restaurant trends will be for the year ahead?
In my opinion it will lean towards relaxed casual dining where people can eat great food, really enjoy themselves and have great value for money.

What has your most valuable experience as a chef been?
Taking on the role of head chef at Kitchen W8. It has been a real learning curve, understanding business and management. I am really enjoying working with some great people who are well respected and have amazing industry knowledge.

Do you have a recipe you would like to share with our readers?
There are many. Pop in to Kitchen W8 and I will be more than happy to share!