We're in a world that is run by accountants and I think that it's sad in many ways.

Do I shout, belittle or swear? No. I have sufficient confidence within myself to control my environment just by my presence, just by working hard and leading from the front.

I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.

At the end of the day it's just food, isn't it? Just food.

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.

I spent my days on the riverbanks, in the woods, in the fields, shooting, hunting and stalking. I unravelled everything within my life. Self discovery is most important to me.