Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

I am well aware that a chef is only as good as his last meal.

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.

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.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.