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.
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
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.
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
You need to do the work to bring the money in, but not compromise standards.
I have this desire to keep improving, so I find fault.
I was determined that if I failed it wouldn't be due to lack of effort.
You know how sad your life is when you know the release date of DVDs.
It was not easy with a newborn, asking your wife to give up the family home and your security.
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.
If it doesn't taste good it doesn't go on the menu.
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