I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

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.

When people are grownups they're grown ups. They make their own decisions you know.

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 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.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

There is no conflict between a better meal and a better world.