I've never had anything but the freedom to do what I wanted just as long as it made me happy.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

People will travel anywhere for good food - it's crazy.

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 started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.