ASON J ATHERTON
With his Michelin-starred empire pushing boundaries and raking in the plaudits, and with plans to open a Japanese izakaya-style restaurant in Shanghai soon, Jason Atherton is at the top of his game. The English chef shares five of his favourite things
DILL OR NO DILL
It’s on our cocktail menu at the Pig & Palm in Cebu. It’s got a very distinct flavour of dill, which I love, and also refreshing aromas of elderflower, cucumber and salt.
ARTISAN BLENDER
My Kitchenaid Artisan blends everything in seconds— smoothies, soups, etc. It’s my go-to in the kitchen at home and we also use them in all our restaurants. An added bonus is they look great.
3 SALT
My favourite ingredient, and for good reason—it’s hard to cook without it.
HOKKAIDO SCALLOPS
We went skiing in Hokkaido for New Year’s last year and I ate the most amazing sea scallops there. Hokkaido really has some of the best seafood in the world; the pure, cold water makes all varieties taste unbelievable.
LAKE DISTRICT LAMB
It’s in season and tastes amazing. We have it on the menu at my flagship restaurant, Pollen Street Social: Lake District lamb loin, braised neck, roasted artichoke, merguez sausage, curds and whey. The dish showcases the best of this incredible meat.
“there are so many GREAT CITIES FOR FOOD BUT WHEN IT COMES TO variety, I think London is up there with the world’s best”