There are few things we love more than some innovative, well-crafted fusion food. The classics are great, but it’s those dishes that push the envelope that truly make our palates swoon. In today’s Chef Talk we’re introducing you to a master of this delicate art, Chef Scott Hallsworth. Leading the charge at lauded Japanese-focused Kurobuta restaurants in London, this native Aussie has learned how to serve up high-quality Japanese eats while also creating a down-to-earth atmosphere that makes you feel free to just dig in. Come see what makes him tick, today on The Tig!

What's the staff meal your kitchen gets most excited about?

Anything with the pork belly trimmings.

What is the one knife you can't live without?

My Misono carbon steel chef’s knife. It’s a bitch to look after but it’s by far my favorite. I picked it up in Tokyo on a street called Kappabashi, which mainly has restaurant-based shops. They even engraved my name in Japanese on it…at least that’s what they told me!

What's your naughty food indulgence?

Fried chicken.

What's your mini bar go to?

I always drink the beer, often a chocolate and if they have good beer nuts I’ll take those too.

If you could stage at any restaurant outside of your city, where would it be and why?

Tokyo. I’ve done a food demo there before for some major Michelin-starred chefs – scary stuff! The produce is unbelievable – it’s my kind of  food heaven!

After a long day at work you go home and…?

Eat, then pass out.

If you weren't working in a kitchen, what would you be doing?

Still trying to play guitar and form some kind of crappy band.

Drink of choice?

Lager – nothing fancy. Just an ice cold ambery swallow (apologies Mitchel and Webb).

One cookbook you can't live without/most referenced?

What's the most overrated ingredient?

Squirrel. Everyone tells me its so damn scrumptious, but I dunno, it’s just not for me.

Describe your cooking in one word:

Is a hyphenated word ok? Post-Japanese. Howzat?

Images via: Great British Chefs, Scott Hallsworth