Who owns Aubergine?
The owners are London Fine Dining, that used to be called A to Z Restaurants. There’s been some juggling of ownership over the last ten years but the restaurant group is basically, The Aubegine, Zafferano, L’Oranger, Alloro, Edera and Memories of China. How would you describe your cooking style? It’s kind of new classical French with English ingredients as much as possible. How do you source your ingredients? I spend a lot of time sourcing the ingredients: for example, I have an excellent fish supplier in Brixham who phones me every morning and tells me what’s come off the boat that day. I have another in Dorset that I can phone up at 11pm to midnight every night and find out what they’ve got for the next day. Langoustines and hand dived Scallops come from Scotland. I have a great supplier for meats in Cumbria and I’m on the phone to them two or three times a day, I was on the phone this morning and he said he’d have some great Gloucester Old Spots in the next three weeks so I should p
