It's vulgar, coming from where I do, to talk about money.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

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

Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.

I am the most unselfish chef in Britain today.

Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.