Executive Chef at Pont Street restaurant in Belgravia, London, Sophie Michell knows a thing or two about dining trends, here she tells Vicky Mayer about her diners’ favourite recipes and how the London food scene is changing
How would you describe Pont Street restaurant?
My food is very much produce driven, I have the best suppliers, it’s all about good quality food cooked well. I am very much inspired by California and Australia, with their
clean and vibrant food. The ambience of Pont St is light airy, muted luxury. I want it to feel like the ultimate local, neighbourhood fave.
What do you think locals like about the restaurant?
It’s very reasonably priced so you can come a few times a week, the quality is always high and you can eat breakfast, lunch and dinner.
What are the most popular dishes on the menu?
I have to say our burgers are unbelievably popular, we make the buns from scratch daily, the patties are a bespoke recipe with aged beef, and then all the add ons are pretty special. At the other end of the spectrum, our Quinoa, pomegranate and pistachio superfood salad also sells very well.
What’s your favourite ingredient to work with?
Beautiful vegetables, shown off in their finest condition and seafood, fresh off the boat.
What are your favourite dishes?
I love our house made pastas or Dorset cockle and crab spaghetti.
Which wines would you recommend from your menu?
I love the Chablis for a good go-to drinking wine and I adore the Ruinart Blanc de Blanc.
How do you think the Belgravia food scene is changing?
I think the quality is improving in Belgravia and Knightsbridge, with openings like Hawksmoor and Ramusake and the continued success of Olivomare and Marcus Wareing.
What’s been your proudest moment so far at Pont Street?
I was very proud when we did the catering for the Kent and Curwin Polo match on Andrew Lloyd Webber’s estate. We set up the kitchen in a field and did canapés, a three course lunch and a huge afternoon tea for 500 guests including the princes.
What would we be surprised to know about Pont Street?
I think how reasonably priced we are. We’re situated in a five star hotel but we are well priced so we can be a real local go-to venue.
Who are your food heroes?
I’m a big fan of Claire Symthe at The Hospital Road Restaurant; she is an amazing chef and has really smashed it with three Michelin stars. Our food is totally different, but I admire her a lot.
What are your food predictions for 2015?
I really think Australian cuisine is coming into its own with its amazing fusion food.
020 3189 4850; pontst.com