But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.

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

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

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.

That's how people make sense of a meeting: they eat something. If they were in a sad moment it would be the same thing, they'd be eating something. It's what makes life fun. We don't need it to be delicious or great or all these things if we're just to survive. But it's one of those things that makes life fun, livable. And the more I submerge myself in it, the more fun I seem to have.

I know every movement of my kitchen.