The traditional roots of Scandinavian cuisine are not that spectacular, to say the least. When we write about the traditions that we are inspired by, it's more techniques like smoking, preserving. Many of them are not made to make food delicious; they're just around so that you can make food last through the winter. There isn't a great deal of tradition to tap into.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

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.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

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