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

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

I know every movement of my kitchen.

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 just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.

I would love to eat a really great burger, but it doesn't exist in our part of the world.