Which is your signature dish?
Sauté of Scottish langoustine tails with an emulsion of potato and truffle.
Where do you source your ingredients?
All over the country and a few from France, Italy and Spain.
Which are your favourite London restaurants?
The River Café.
What is your favourite food to experiment with?
I am not a scientist, I don’t experiment with anything!
Can you name a food that you regard as a guilty pleasure?
Caviar.
Is there an ingredient you hate using?
Chorizo.
What do you think restaurant trends will be for the year ahead?
Value for money, hospitality, conviviality and a focus on delicious, straightforward, ingredient-led cooking.
What has your most valuable experience as a chef been?
Learning the importance of harmony of flavour.
Do you have a recipe you would like to share with our readers?
Book coming out in September!
All In London talks to Philip Howard
We talk to owner and chef Philip Howard at The Square
This article is connected to The Square
Published Jul 4, 2012