Q&A with Andy Oliver

What is your favourite dish on your own menu and why? 
It changes all the time - but right now I'm really into our nahm phrik lon - a coconut cream relish of pounded tiger prawns, lemongrass and wild ginger. It's rich, balanced, fruity, spicy and aromatic all at once. We serve it with fresh vegetables, sour fruit and sprigs of Thai herbs to eat alongside.

What is your desert island dish?
Dtom klong - a variety of hot and sour soup made with smoked fish, grilled chilli and lemongrass.

What is your favourite seasonal dish?
When it's in season we make a dish called khao mao thort - they are fritters of fresh young green rice (only available for about a month in the year), shredded coconut and palm sugar. They get deep fried, and come up crispy on the outside goey in the middle. Served thick fresh coconut cream that we make in house daily at som saa.

What drink would you pair with it?
A glass of off dry Riesling, or maybe some sticky rice scented oolong tea.

What is your favourite restaurant in London and why?
Probably Lyle's - James Lowe's food is really special, and I think the way they use sweetness and acidity at Lyle's really appeals to my Thai inflected palate.

What is your favourite London pub and why?
The Southampton Arms - lovely vibe, great selection of cask beer and ciders, and for my money the best roast pork sandwich in London!

Who is your most hotly tipped young chef?
John Chantasarak - he's a very talented chef who used to work for us and is now striking out in his own with a very exciting project called Anglothai.

What is your favourite thing about Taste?
The diversity of food on offer - it's a whole month of eating in one day.