Stephen Harris, chef patron of the Sportsman, Seasalter
"I hate people chucking everything from the kitchen at a dish, stuff like putting powders round the rim or trying to draw attention with crockery as if square plates are going to make the food better. And balsamic glaze should be banned, you may as well just pour some golden syrup on the food.
"Presentation goes two ways: classic and cutting edge. If you want cutting edge, you have to get it from now, not from 10 years ago. I’d prefer people to just cook a bit of fish really well with a delicious sauce. Improve as much as you can – that’s really essential. And don’t reheat your potatoes, that’s one of the worst crimes."
(Photo by John Carey)
