The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.

Everyone talks about Spanish influences, but where is it?...Tell me 10 great Spanish restaurants in London....You can’t give me the addresses. Nor in Paris.

Nowadays, food needs to be healthy, local, sustainable and not filled with too much fat, salt or sugar. It should be slow-cooked and seasonal. That's my vision.

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.