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.

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.

I can't crack jokes because I don't have any.

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

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

My last meal on Earth, I would love it to be a bowl of blueberries with cold cream.

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.