My first outdoor cooking memories are full of erratic British summers, Dad swearing at a barbecue that he couldn't put together, and eventually eating charred sausages, feeling brilliant.

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

All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter.

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

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.

The world is blessed most by men who do things, not by those who merely talk about them.

If you only design menus that are essentially junk or fast food, the whole infrastructure supports junk.