I'm pretty confident that the seafood from the Northeastern Atlantic is one of the most delicious and unique in the country, so that we can represent that in a way that the Italians like to represent things.

I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream.

I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

Twelve-piece cookware sets for ninety-nine bucks are routinely hawked on late-night TV - often by friends of mine. But with a mere five pieces, you can do whatever you like - slay the dragon and then cook its tenderloin in the style of the duke of Wellington, if you want to.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.