I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

It's extraordinary these obsessions. You conquer one but then you move onto another.

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

Gastronomy is the greatest form of therapy that anyone can be exposed to.

Once you accept you are being judged by people who have less knowledge than yourself, then what's it worth?

There are many times in my life, when I could've thrown in the towel. Many times in my life when I was on the floor. And when you're on the floor, never allow anybody to pick you up. It doesn't matter how long you stay there, make sure you pick yourself up and dust yourself down. Whatever happens, whether you go home today or you don't go home today, that's irrelevant. What's relevant, is you take the knowledge from the experience and you grow as a person.

People who can give themselves every day. They're the people that I admire, they're real people.