World renowned Chef and restauranteur Wolfgang Puck shares with U his favourite London tips and hangouts, giving U an insight into his 'Perfect Day'.

How do you start your day? Before I do anything I have a macchiato – you can take away my stove, but don’t take my espresso machine! I cook breakfast with my sons before driving them to school, and maybe have another macchiato …

Leisurely lunch go to? There’s a place my executive chef David McIntyre and restaurant director Loyd Loudy like for sushi called Dinings in Marylebone – you can’t book and there are hardly any seats but the sushi is really good. Otherwise I like going to places like Borough Food Market. 

Favourite way to pass the time in London? My wife Gelila and I enjoy art, so we usually go to an art exhibition – I want to visit the new Tate Modern Switch House while I’m here in London. 

Favourite London landmark, and why? The hotel where my restaurant is sits just opposite Hyde Park so we take the boys in to kick a football around when we are staying in London. And I love Wimbledon – I go to a lot of stadiums and watch a lot of games and matches, but there is only one Wimbledon. 

Tipple of choice and favourite cocktail hangout? A Negroni Antico –add a dash of champagne to make it lighter especially in summer, and it cuts the sweetness. We had fun at The Experimental in Chinatown. There’s live music and plenty of easy places to eat if you need to fill your stomach afterwards. 

Favourite dining destinations, and why? I like Clarke’s on Kensington Church Street …we get some of our bread for CUT at 45 Park Lane from Sally Clarke. Lucien Freud used to go to her restaurant every day for lunch.

Final stop for a nightcap, and why? There is a fun place called Purl– they are very experimental with their cocktails, and mix a lot of food based ingredients like we do at Bar 45… and they have live music. 

Rest hangover remedy? The Chicken sweet and sour soup with white pepper at China Tang. 

Where next on your travels? I’ve just been in Shanghai where we launched a restaurant, then Beijing to see the sites. I’ve got a week in London to check in on 45 Park Lane and do some TV shows, and of course visit Wimbledon… then we’re going to stay at Hotel Cala di Volpe in Italy for a little holiday, and then back home to LA for the boys summer holidays.

Wolfgang Puck is hosting an exclusive gourmet dinner at London’s CUT at 45 Park Lane on the 28th of June. Join for an exclusive four-course gourmet dinner and audience. This special evening celebrates the launch of Snake River Farms’ American Wagyu beef in Europe, and also introduces executive chef David McIntyre’s new summer menu.

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