This was published 9 years ago
Where to eat in London, England: Chef Jason Atherton
Jason Atherton.
With early experience in the kitchen alongside Pierre Koffmann, Marco Pierre White, and Ferran Adria, Jason Atherton opened his first flagship restaurant, Pollen Street Social, in Mayfair in 2011. He earned a Michelin star within six months and his empire now stretches from London to Asia. Atherton will open a new restaurant in The Old Clare Hotel in Sydney this year.
See jasonatherton.co.uk; visitbritain.com.
What's your favourite table in London?
Pine smoked quail brunch.
I'm really loving the new Barrafina on Adelaide Street. The food is amazing and the atmosphere is relaxing and fun. I'm also a big lover of Scotts in Mayfair. The staff know my favourite table and dishes and treat us like family. Seebarrafina.co.uk;
The local food discovery of the past year?
It's more about working with local suppliers and finding the best produce. We have a great network of them, from our fishmongers to our incredible cheese suppliers. The most important thing is to find the best quality.
What is London's best-kept food secret?
Japanese food – it's getting better and better. Last week I went to The Araki in Mayfair. The standard is rising and it's becoming much more authentic. See the-araki.com.
Place to go on a day off?
Borough Market is a great place to hang out. It's one of the oldest food markets in London. I love to spend my weekend browsing the stalls, talking to the owners. See boroughmarket.co.uk.
Favourite indulgence in London?
Shopping at Selfridges – it's a great store, full of history and character. My other passion after food is fashion – I'm one of those rare breed of men who love to shop.
See selfridges.com.
What should a visitor avoid, food-wise, in London?
Don't stick to one cuisine, try everything. Eating out in London, you can choose a dish from anywhere in the world, so open up your taste buds and indulge.
Sign up for the Traveller Deals newsletter
Get exclusive travel deals delivered straight to your inbox. Sign up now.