40% of what I've done was a mistake. I now call it R&D.

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.

The kitchen oven is reliable, but it's made us lazy.

Sugar is the next tobacco, without a doubt, and that industry should be scared. It should be taxed just like tobacco and anything else that can, frankly, destroy lives.

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.

Like most of the other teachers, I'd done a bit of teaching and we all think we're great at what we do, but you realize that normally you have an audience who are all onside, who all want to listen.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.