This week we caught up with Chef Scott Hallsworth.

Can you tell us what inspired you to become a chef and your journey in becoming a chef?

I used to chop vegetables in a Chinese restaurant kitchen when I was a teenager and I was so curious about how my chopped vegetables became a magical eastern treat. The woks, the sauces, the fire, the speed at which everyone worked – it was rock n’ roll and I liked it!

For those who haven’t eaten your incredible food at Double Dragon, how would you describe it?

Umami central! I guess that my dishes are heavily influenced by my Japanese cooking experiences but they have a very western aspect to them; most of the flavors are bolder than some of the fancier Japanese joints. Also, there’s a kind of playful aspect to it all; a sashimi ‘pizza’ – yeah, why not! Artichoke ‘chopsticks’ – you bet!

What have been the favourite dishes?

As usual, the wood-fired cabbage steals the limelight. But the Spicy tuna mochi toasts, nasu dengaku (miso-yaki aubergine) and chilli crab maki are also flying out.

Do you have any culinary heroes?

I reckon David Thompson is a brilliant chef and a top bloke. I’m looking forward to him re-opening in London soon! Pierre Gaignaire is a total legend too – he once bowed at me after I cooked for him at Nobu – maybe he just had a sore back. We may never know!

What is the best piece of advice you would give to an aspiring Chef?

If you really want to do this then be humble and observe and listen. Nobody cares what you saw on Instagram.

If you had a free day in London to do what you want, where would you go?

The Big Bus tour – I’ve heard it’s brilliant!

For more information on Double Dragon visit: https://www.doubledragon.london

Photography courtesy of Scott Hallsworth and Double Dragon