It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

It's shocking that so many children still live in fear as a result of violence in the home, and don't know who to turn to for help and support. As a child survivor of domestic violence I can remember the fear and isolation. I'm delighted to support the Hideout, the new Women's Aid website for children and young people. I know it could have made a real difference to me and will provide great comfort and support to thousands of children.

[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.

My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

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