Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

Being a chef never seems like a job, it becomes a true passion.

I was a naturally aggressive left-back, a cut-throat tackler.

The kids now, on "Junior," we educate the parents and it's quite a fascinating turnaround. You can just see the parents thinking, "S - , 10 years ago I was eating so bad, and now I'm seeing it through the eyes of my kids at 9, 10 years of age." There is an upside to that side of reality TV. It's not all negative.

[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.

If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.

You know how arrogant the French are - extraordinary.