Mark Edwards

How long have you been at the restaurant?

Since 1996.

Which was the first restaurant you worked in?

The Grill Room at the Café Royal

What was the last London restaurant you went to, apart from your own?

Jean George At the Connaught

What or who has been the biggest influence on the way you cook and why?

Nobu Matsuhisa – has taught me the values of simplicity and uncomplicated food

What is your personal signature dish?

I have many but I don’t consider them to be a signature dishes as we are always evolving our menus.

The most recent is Slow poached Scottish lobster with English peas, Grilled White Asparagus & Spicy lemon garlic.

Which other chef’s do you most admire?

Richard Corrigan, Giorgio Locatelli & Fergus Henderson.

What’s the best part of your job?

The atmosphere in the restaurant on a busy night.

And the worst?

Missing out on the noodle at staff meal times.

What would your last meal be?

Grilled Dodo, as it is extinct it wouldn’t be my last meal!

Do you have a chef’s shortcut that you can share with us?

The best way to peel ginger is to scrape it with a spoon.