London Restaurant Festival talks to Gavin Billenness, head chef of Savoy Truffle Supperclub, about eating in London.
LRF: What was the last London restaurant you visited?
GB: Busaba Eathai, Wardour St.
LRF: Which London restaurant is your favourite?
GB: Le Trois Garcons – beautifully extravagant surroundings with stunning food to boot!
LRF: What or who has been the biggest influence on the way you cook?
GB: Arthur Potts Dawson at Acorn House for giving me a break and introducing me to the ways of slow food and seasonality.
LRF: What’s your signature dish?
GB: Twice cooked pork belly with fig and apple chutney and Madeira jus.
LRF: What’s it like to work in your kitchen?
GB: Fun – and cramped!
LRF: What do you most like to cook in your spare time?
GB: Simple Italian – brilliant, fresh ingredients with big flavours. Think pasta, risotto, salads, fresh herbs, tomatoes, anchovies and pesto – you get the idea…
LRF: Who is your ideal dinner companion?
GB: Frank Skinner.
LRF: Which restaurants do you rate in your neighbourhood?
GB: Inside in Greenwich.
LRF: Which restaurants would you recommend to a tourist with one day to spend in London?
GB: The Churchill Arms in Kensington does arguably the best, most authentic Thai food in London. It is also one of the best pubs in the capital. Petersham Nurseries in Richmond serves innovative and seasonal food in a relaxed setting.
LRF: Which London farmers’ market, food shop or suppliers would you recommend?
GB: Blackheath Farmers’ Market, Northfields Farm at Borough Market for meat and La Fromagerie in Marylebone. It’s also well worth paying Toby and Max a visit at Stanhill Farm in North Kent – they supply a number of London restaurants (including the Savoy Truffle Supperclub) with high quality seasonal produce.
www.savoytrufflesupperclub.com
BOILING POINT lifts the lid on London’s restaurant scene with regular interviews with London chefs, restaurant managers and restaurateurs.
