If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

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.

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

I know every movement of my kitchen.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.

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.