I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.

I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.

I often look ridiculous in Japan. There's really no way to eat in Japan, particularly kaiseki in a traditional ryokan, without offending the Japanese horribly. Every gesture, every movement is just so atrociously wrong, and the more I try, the more hilarious it is.

You know, it's not the world I would have wanted, for sure.

I've been very careful about what I say yes to and what I say no to. And I think seriously always about... this may be a good idea right now or it may be a lot of money right now, but will it be good for me five years from now? Will it be fun? Will it make me hate myself? I think about all of those things.

Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.