A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

I'm a bit of a glutton - I eat too much of all that is good to eat.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

I never cooked at home - my father was the chef.