Where do you source your ingredients?
I prefer to get my produce and ingredients from small markets and local producers wherever possible.
Which are your favourite London restaurants?
I like Zuma very much and also occasionally go to Wright Brothers raWBar in Soho for fresh seafood.
What is your favourite food to experiment with?
Fruits and vegetables.
Can you name a food that you regard as a guilty pleasure?
Chocolate.
Is there an ingredient you hate using?
Oysters.
What do you think restaurant trends will be for the year ahead?
Recovery and modern reinterpretation of old traditions.
What has your most valuable experience as a chef been?
When the Michelin guide honoured my restaurant La Pergola with three stars.
All In London talks to Heinz Beck
We talk to Heinz Beck from Aspleys at The Lanesborough
This article is connected to Apsleys at The Lanesborough
Published Jul 4, 2012