If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

You don't come into cooking to get rich.

Kitchens are hard environments and they form incredibly strong characters.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

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

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

I am happy for them all: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.