Almost anything is edible with a dab of French mustard on it.

It is the deep, salty stickiness of food that intrigues me more than any other quality.

Good kitchens are not about size; they are about ergonomics and light.

Well let's face it, who on earth besides antique dealers and gay couples actually still give dinner parties?

Food is, for me, for everybody, a very sexual thing and I think I realised that quite early on. I still cannot exaggerate how just putting a meal in front of somebody is really more of a buzz for me than anything. And I mean anything. Maybe that goes back to trying to please my dad, I don't know. It's like parenting in a way I suppose.

Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.

Almost anything is edible with a dab of French mustard on it.