As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety.

I was determined that if I failed it wouldn't be due to lack of effort.

If it doesn't taste good it doesn't go on the menu.

A lot of country pubs will receive Michelin stars.

I haven’t raised my voice for eight to 10 years in the kitchen. And I won’t have anybody shouting. If I hear of anybody having a go at anyone else, they’ll get disciplined.

I’m not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.

I would try doing a dish 30 different ways.

I still love doing what I do, and I’m really lucky to get up in the morning and want to go to work.

I’ve got around 400 cookbooks.

Being branded number one restaurant in the world is actually very humbling.