As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety.
I write and chop with my left hand and do everything else, including eating with a knife, with my right.
You need to do the work to bring the money in, but not compromise standards.
I've got around 400 cookbooks.
It was quite a challenge to make people eat crab ice cream.
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion - all creative skills... all apart from cooking.
You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste.
It was not easy with a newborn, asking your wife to give up the family home and your security.
A lot of country pubs will receive Michelin stars.
We sunk everything into it. It came close to going under several times.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
