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

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

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

Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.

Stay with what's happening locally. It's really important.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.