My father was a swim teacher. We used to swim before school, swim after school.

I am a chef who happens to appear on the telly, that's it.

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.

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 swim like a fish and I have an amazing kick.

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