Friends are really important, especially when you've had the successes that I've had. I've gone really far in my career, so they're the ones that keep you humble, keep your feet on the ground.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

In an avant-garde cooking restaurant, it's the experience that's the difference.

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.