Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

First of all, for me the secret is in the ingredients. You don't need to start spending fortunes on organic foods and start becoming way over budget. The better the ingredient, the littler that needs doing to it.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

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

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.