I think food culture is always evolving, and there will constantly be people looking both forward and back. That's what makes it exciting.

What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!

Pick a destination, go there, be open-minded and talk to the locals. Eat the things they eat and go where they go. You don't need to be fluent, just as long as you've got a smile on your face- people will be jumping over themselves to show you the stuff they're proud of.

Cooking is the ultimate giving!

I'm better with my hands, and I always loved the slightly romantic idea of starting with bits of wood and being able to create something to sit on, to eat from, to store your clothes in.

My aim is to achieve sustainable change, not just make a cute little makeover.

I think there are definitely two types of student: the academic kids and the 50% who fail. It's very clear to see - it's fact. We're not doing enough for those who fail; they need a more physical, tactile approach, involving people skills, team-building, problem-solving, building things.