It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.

The thing that gave me most pride about it was to see the smiles and the pride on my staff's faces, because a restaurant is a team thing, and for the whole team it's very much that touchy-feely thing that I could have helped them achieve such an award.

Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on a rugby field or a coach. It's also being a great teacher, because I'm only one person in a kitchen of 10 and I need to be able to bring all those people together and to teach them. I need to be able to communicate my thoughts and my process to them.

Sometimes I think you can lose the joy in what you do. It becomes a sense of 'I've got to beat him, I've got to beat him,' and you lose your own sense of joy.

Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get the money together to buy the car to impress the girlfriend and you know they're doing their job, but some of these people one day, all of a sudden it becomes wonderfully exciting to them. They find this love of what they're doing and they're away.

This is wonderful for a young person, no matter what profession they're in. When you can see something and you can feel this attraction to it, then it becomes less of me trying to teach them as they teach themselves. They've got it and bang off they go.

It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.