Allan Pickett is head chef at Plateau restaurant in London’s Canada Place. In the past he has retained a Michelin star and worked with the likes of Michel Roux; today he can be found in the kitchen at Plateau, on the pages of food magazines or working with trainee chefs.

Here, he spares five minutes to chat with The Artful Diner…

“When not working I most like to be… cooking with my family at home or checking out new restaurants with my wife.”

What is your signature dish?

“Our Goosnargh duck with onion purée, mooli and coriander cress. It’s been on the menu since I started at Plateau in 2010.”

If you were dropped in an unfamiliar kitchen which three items from your own kitchen would you want?

“It would have to be my sous chef Arnaud, my PacoJet and my Bragard chef’s jacket, please.”

Where’s the greatest place you’ve ever eaten and why?

“Guy Savoy in Paris. It was just the best experience ever. The food was amazing and the service was faultless.”

What is your favourite book and why?

“Grand Livre de Cuisine by Alain Ducasse was such an inspiration at a really important time of my life. I bought it when I went to work at Orrery as head chef and it served me well.”

Tell us something about being a chef that we don’t know…

“Well, it’s not really like you see on the television. It has taken me 22 years to get where I am and I still enjoy being at the pass, cooking with the guys. There is something to be said about that burst of adrenalin when it gets busy and you have a full, buzzing restaurant.”

Further information

Read more about Allan Pickett in his chef biography or on a trip to one of his suppliers, The Rare Breed Meat Company in Essex [main picture shows Allan with rare breed pigs].