Why are you in London? I Love the town and the cosmopolitan life here. With all the international cuisines on offer London is like the worlds biggest larder, for shopping, cooking, and eating.

Do you have a favourite neighborhood restaurant you would recommned to a friend? Yes, No. 1 Thai, at 1 Dalgarno Gardens in North Kensington. This very authentic Thai restaurant is situated at the back of Ladbroke Grove and has the cheapest and best Thai food outside of Thailand. It’s run by a husband and wife team. If you desire vino then you must bring your own bottle as alcohol is not served on the premises. There is a great outside garden area which backs onto a lovely park. You can dine and watch the sun go down - it’s a little piece of heaven.

What dishes do you recommend? I love the Massaman or Penang curry, however the Pad Thai or Tom Yum are also excellent dishes. My intention is to try a new dish every time I go there and so far every one has been sensational.

What do you generally like to have in your fridge? Being German I of course have Black Forest ‘Speck’ in my fridge together with pickled cucumbers. However I could never be without Chilli Jelly;this sweet but spicy jelly is fabulous on cheese toast and is also outstanding with ice cream. An absolute must have in the fridge.

What do you have in your fridge at this moment? Smokey Tomato chutney, Thai green curry paste, chilli jelly, speck, pickled gherkins, Dijon mustard, paprika oil, pomegranate molasses, tamarind paste, fresh horseradish, Anilla’s Korma curry paste, coconut butter and cream,and my homemade vinaigrette dressing.

What is your favourite cook book? The food of India by Murdoch Books, this book is written by quite a few authors who travelled through India and wrote the best authentic recipes of the local cuisine; it’s worth every penny.

What is your favourite dish? My very own Hungarian Goulasch with Spatzle and sour cream.

Please share your favourite recipe with us?

Hungarian Goulasch
Ingredients:
1lbs beef diced, 1lbs sliced onions, 1lbs skinned and deseeded finely chopped tomatoes, 4 cloves of chopped garlic, 1tblspn of crushed caraway seeds, 1 handful fresh Marjoram or 1-2 tblspn dried marjoram. 3 tblspn Hungarian Paprika sweet.

Preparation:
Fry meat until brown on all sides, they add onion and fry until golden brown. Then add tomatoes and cook the juices out. Add the garlic and spices, Place all the ingredients in a big casserole dish and add beef stock to cover. Let it simmer for 1.5 hours or until meat is really tender, serve with potatoes or Spatzle (our traditional pasta from the Black Forest) and a dollop of sour cream .

What would you never eat? Tripe can’t stand the leathery stuff at all.

What is your most important kitchen tool? My big granite pestle and mortar. I could not live without it.

What is your all time favourite drink? Sorrel, sometimes called Hibiscus. I came across this drink in the Caribbean. Take a few flowers and place them in a big jug, pour boiling water over it and let it infuse for 30min. Serve over ice, or with a shot of rum or brandy. Either way its thirst quenching, slightly sour, and a great long drink to sip as you watch the sun go down.

What inspires you? The smell of my spices when I open either the shop door or the warehouse door. It’s different everyday and gives me the motivation to blend new spice mixes almost on a daily basis.

What would you cook for someone you are looking to impress? Osso bucco with porcini risotto.

What would you want your last meal to be? Chicken Mole! That Mexican chocolate sauce over chicken is to die for.