Hanging up from a butcher 's hook , being boiled in a giant pot and bathing in tub of sweets is all in a day 's work for these top chefs . Big names Marcus Wareing , Anna Hansen , Pascal Aussignac and Ian Pengelley all posed for the striking pictures after naming their biggest culinary inspiration - and then acting it out . The cooking stars have been photographed with their top ingredients to coincide with tickets going on sale for this summer 's food festival Taste of London 2015 . Chef Anna Hansen from Modern Pantry , Clerkenwell , was shot hanging from a hook next to pig carcasses . Masterchef star Marcus Wareing confesses his love of tomatoes - and finds food inspiration on his travels . Anna Hansen , the chef at Clerkenwell 's Modern Pantry , cites well-hung meat as her muse , specifically pork . She said : 'For me a good piece of meat is something of beauty and a flavour that just can ’ t be beaten . 'The pig is a fantastic animal ; incredibly tasty , versatile and the recipe options are endless . ' On taking her position next to the meaty carcasses , the chef said , ' I feel honoured to be hanging next to such a handsome beast . ' While , tough MasterChef judge and chef at Marcus and runs The Gilbert Scott and Tredwell 's , goes further for ideas . He said getting away from it all is key to his culinary success - along with sampling the produce he encounters . Masterchef star Marcus Waring confesses his love of versatile and flavoursome tomatoes , explaining that he finds inspiration for new dishes while sampling ingredients on his travels . The former protege of Gordon Ramsay said : ' I am a huge fan of travelling . It helps clear my head and gives me a lot of inspiration for my restaurants and dishes . 'Tomatoes are one of my favourite as I love their versatility and flavour . ' Usually stony-faced , the chef posed for playful pictures of a suitcase falling open and tomatoes tumbling to the floor . In another shot , he sits on packing cases on a sea of produce , casually tossing one into the air and catching it one hand . What prompted Michelin-starred French chef Pascal Aussignac to climb into a bath of pink sweets ? 'This year I will be combining my two passions and creating a dessert using sweets and duck ' Michelin-starred French chef Pascal Aussignac , who was born in Toulouse but now runs Club Gascon in London 's Smithfield , went for the most whimsical shoot . Stripping off to lie in an old fashion claw-foot bath , the culinary star was then submerged in Gallic sweets Fraise Tagada - and rather than playing with a rubber duck , he was given a real , live feathered friend . He explained : ' I love candy , and especially the French sweet Tagada . 'This year at Taste of London I will be combining my two passions and creating a dessert using sweets and duck , you will need to try it to believe it . ' Asian chef Ian Pengelley hopped into a steaming oven pot , as he revealed he loves to add theatrical flair and experimental ingredients to all his best dishes . For chef Ian Pengelley , who was recently named executive chef of Chinese restaurant Chai Wu by Pan Chai in Harrods , Knightsbridge , dining is all about theatre . He posed in a huge steaming pot for the picture by acclaimed food photographer John Carey . With a background working at Thai restaurant Mango Tree Belgravia and consulting on Asian cuisine , he said : ' I am hugely passionate about Asian cooking . ' I love to experiment using Asian flavours and ingredients but with British flare and theatre . ' Taste of London takes place 17 to 21 June in Regent ’ s Park , visit london.tastefestivals.com .
Taste of London 's launch campaign celebrates culinary inspirations . Marcus Wareing , Pascal Aussignac , Anna Hansen and Ian Pengelley all star . Can you guess the kitchen cupboard muse behind the celebrity chef ?