BEN MURPHY

Food and Travel’s Breakthrough Chef of 2016 has big plans for the year. After making The Woodford in east London one of the capital’s best restaurants, he’s starting afresh for the New Year. ‘What I’m going to do will be a riff on small plates, where the guest and their friends will be able to experience the whole menu. I want people to be able to come in, order everything and share it out,’ he explains.

Like Labron-Johnson, he predicts a return to established flavours and techniques. ‘Water baths are withdrawing and cooking will be more classical,’ he says. ‘There will be fewer elements on a plate and I’ll be focusing on five solid components that are all perfectly cooked.’

In terms of restaurants, Claude Bosi’s return to the pass at South Kensington’s Bibendum has him excited. ‘I can’t wait to see what Claude is going to do in that stunning dining room,’ he says. ‘It’s an amazing building and I have a feeling it’s going to be really special.’ The restaurant’s penned to open in spring, so be prepared to book soon.

‘In terms of my restaurant, it’s going to be all about chefs interacting with diners,’ he hints. ‘It gives an added surprise factor to the whole dining experience, which is vital to guests.’ But will he be drawn on where it will be? ‘Not yet. I have a few options open but nothing firmed up. All I can say is: “watch this space.”’