“I am well aware that a chef is only as good as his last meal.”

I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow.

I think pressure’s healthy, and very few can handle it.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

I don’t think it’s a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef’s a fat pig.

We’re fragile, fragmented souls who are very sensitive to criticism.

Best to start at the bottom & gradually climb up. It’s much more fun, too.

If I relaxed, if I took my foot off the gas, I would probably die.

Being a chef is the best job in the world.

Cooking today is a young man’s game, I don’t give a bollocks what anyone says.

I cook, I create, I’m incredibly excited by what I do, I’ve still got a lot to achieve.

I’ve always said that I think females make the best chefs anywhere in the world.

Eating out doesn’t have to be a formula. Eating out is about having fun. I get really frustrated when it’s badly done.

I’ve had a lot of success; I’ve had failures, so I learn from the failure.

Being a chef never seems like a job, it becomes a true passion.

I am the most unselfish chef in Britain today.

When you find a guy who is powerful, a big father figure, you latch onto him immediately.

I am the most unselfish chef in Britain today.

I cook for a living; I’m not a scheduler.

I am well aware that a chef is only as good as his last meal.

I am a chef who happens to appear on the telly, that’s it.

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

I suppose your security is your success and your key to success is your fine palate.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

You don’t come into cooking to get rich.