'I'm one of the world's top chefs - this is the country with the best food'

Wherever you travel in the world, there is always a variety of on offer.

Be it a traditional staple, imported recipes or new twists on international classics, food is often compared to an art form.

For one top chef, though, there is a country which stands above all the rest when it comes to gastronomy.

Once a week, Sky News interview chefs from the length and breadth of the UK to find out about their and favourite meals.

On , they spoke to Nima Safaei, chef and owner of Soho's 40 Dean Street, an Italian restaurant and bar.

Described as "your cosy haven nestled in the bustling heart of Soho", the restaurant is a family-run enterprise which prides itself on offering an "unforgettable" dining experience.

Safaei himself describes the restaurant as "a truly authentic Italian", as he trained under Salvatore Ferrara, a chef nutritionist who has worked under Marco Pierre White and Aldo Zilli.

The born-and-bred Londoner who originally studied pharmaceuticals before embarking on a hospitality career, celebrated 20 years of his Soho location last year.

Perhaps unsurprisingly, Safaei chose Italy as his favourite country in the world to eat in, but could not narrow his pick down to a single city.

He said: "It's impossible to pick just one city. Rome has the most divine carbonara, Naples for the best slice of pizza, Bologna for a hearty ragu, Sicily for seafood.

"Every region has its own specialities, and do them to perfection. The ingredients are always top quality, and even the simplest meals feel special."

In the interview, Safaei shared his favourite spot in London for a cheap meal, choosing Tongue & Brisket on the capital's Wardour Street.

Describing the eatery's offerings, he said: "Proper, no-nonsense salt beef, sandwiches that are packed with flavour but don't break the bank."

He recommended the salt beef on rye with mustard and pickles, which he described as "decadence personified - juicy, rich, and the perfect balance of sharpness from the pickles and heat from the mustard".

Safaei added: "Plus, it's quick, filling, and always hits the spot!"

As part of the feature, he also shared his cheap recipe for aglio e olio, labelling it "simple proof that you don't need expensive ingredients to make something absolutely delicious".

Required for the dish are 200g of spaghetti, 3 thinly sliced garlic cloves, a teaspoon of chilli flakes, four tablespoons of extra virgin olive oil, chopped fresh parsley, salt and parmesan, which is optional "but always a good idea".

While cooking the spaghetti in salted boiling water until al dente, gently heat the olive oil in a pan and add the garlic, cooking until its golden but not burnt.

When this is done, add the chilli flakes and toss in the drained pasta with a little pasta water to create a "silky sauce", before finishing with parsley and parmesan.

Given that olive oil is a key ingredient in the dish, it's fitting that Safaei also had advice on how to purchase your oil, recommending home cooks "never skimp" on the product.

"A good extra virgin olive oil transforms the simplest ingredients. Drizzle it over tomatoes, dunk bread in it or finish a dish with it - you'll taste the difference instantly."