All In London talks to Tom Oldroyd

Where do you source your ingredients?
Over 90% of our ingredients are sourced from within the UK, including most of our fish, meat and vegetables. We use some artisanal dry goods, which come from around Europe including our mozzarella, which comes from Campania, Italy.

Which are your favourite London restaurants?
Depends what mood I’m in; there are so many good restaurants at the moment. I spend most of my time around Soho and Covent garden so if I had to give you a short list of my favourites right now it would probably be Koya, Pitt Cue Co, Quo Vadis, Opera Tavern and any of the St.John establishments.

What is your favourite food to experiment with?
At the moment I’m more interested in cooking equipment and cooking methods to control consistency and speed of service as opposed to an actual food. Although I’m quite obsessed with anything American at the moment.

Can you name a food that you regard as a guilty pleasure?
Anything deep fried or dripping with grease – maybe a meal at Bodean’s.

Is there an ingredient you hate using?
Not really. Unless it’s endangered, unnecessary or illegal. Like puppy dog's noses.

What do you think restaurant trends will be for the year ahead?
More takeaway offers, pop-ups, street food and more joining of restaurants to create one-off events.

What has your most valuable experience in the restaurant industry been?
Well right now I’m about to open a sixth restaurant in less than 3 years. You can’t put a value on such experience. It’s been challenging but with huge rewards, above all it’s been more fun than I could have ever imagined.