Taste talks

Taste of London regular Tom Aikens talks alfresco dining, the threat to fish stocks, and great British produce.

TOL: Apart from your own food – whose are you looking forward to trying at Taste of London?
MRJ: Le Gavroche.

What would you blow your crowns on?
A new pair of Brooks trainers.

When summer arrives, what's on your barbecue?
Scallops cooked in the shell with garlic, butter, thyme and lemon zest.

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

Is there anything you'd push to the side of your plate?
Crocodile steak.

What do you eat on a hangover?
Don’t get one.

How good is food in London?
Very, very good we have every culture under one roof producing global cuisine.

Where's your favourite place for alfresco eating in London?
Petersham Nurseries.

Any foodie hidden gems in the capital we should hear about?
See above.

We all want to eat responsibly - how important are topics like the environment and sustainability to your restaurant?
Very, very important. I am always looking at the best suppliers to use, I helped with publicising The End of the Line film, and have helped continuously with environmental issues relating to the sea.

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?
A good thing.

How hard is it to eat locally and seasonally? Is it important?
Yes it's important, I fear it's becoming a word we will soon get fed up of hearing as it should be just a given.

What is the taste of London?
The first glass of Pimms.

When it comes to buying British which local producers can you recommend?
Richard Vine of RV Salads, Rhug Estate, Swaldale meats, Clarence Court eggs.

The Sustainable Restaurant Association just launched - is this an issue on your radar?
Yes most definitely I will be looking at this in the next month when I have finished my running marathons in the Sahara.

What's a perfect meal to be rustled up by the campfire?
Spatchcock chicken with ginger and lime and a Mojito.

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?
Pierre Koffmann.

Is Britain getting better at cooking?
Yes most definitely over the last ten years it's been amazing.

If you went on Come Dine With Me, what would you cook?
The Seven hour Lamb from Tom's Kitchen.