Taste talks

Taste of London regular Michel Roux Jr. talks summer dining, sustainability and Clapham's hidden gem.

TOL: Apart from your own food – whose are you looking forward to trying at Taste of London?
MRJ: Bryn Williams from Odette's and Gary Rhodes.

What would you blow your crowns on?
On my iconic dish of lobster and truffle salad.

When summer arrives, what's on your barbecue?
Ribs of beef or whole sea bass with fennel.

The sun's out, you're not at work, what are you drinking?
Gosset champagne.

Is there anything you'd push to the side of your plate?
Okra - horrible and slimy.

What do you eat on a hangover?
I don't drink enough to have a hangover.

How good is food in London?
The food in London is outstanding, eclectic and inspiring.

Where's your favourite place for alfresco eating in London?
My back yard.

Any foodie hidden gems in the capital we should hear about?
Pizzeria on the Green Clapham Common, cheap and authentic pizzas wood-fired ovens.

We all want to eat responsibly - how important are topics like the environment and sustainability to your restaurant?
Very important, and all chefs have a duty.

When we're not eating out we're shopping at supermarkets: there's talk of a supermarkets ombudsman to protect producers - what do you think of that?
Yes, we should be helping our producers.

How hard is it to eat locally and seasonally? Is it important?
Very important; in fact, the most important.

What is the taste of London?
Eclectic gourmandise.

Which young chefs should we be looking out for this year?
Steve Groves, The Masterchef Professional winner, 2009.

When it comes to buying British which local producers can you recommend?
Ian & Denise Bell of Heritage Prime - British biodynamic meats.

The Sustainable Restaurant Association just launched - is this an issue on your radar?
Yes, but I have yet to look it up.

What's a perfect meal to be rustled up by the campfire?
Pork sausages from farm above [Heritage Prime].

If you were booking a holiday based on the local cuisine where would you be going and why?
Hong Kong, for the great Cantonese cooking.

Iron Chef's a hit new show for Channel 4. If you could put your money on any chef throughout history, who would you crown the ultimate champ?
The Roux Brothers.

Is Britain getting better at cooking?
Most definitely getting better.

If you went on Come Dine With Me, what would you cook?
No chance of that ever happening.