I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

We have never done anything in a cynical fake way

Kitchens are hard environments and they form incredibly strong characters.

I'm quite a chauvinistic person.

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

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

[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.