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First of all, I can't really claim to be a great chef.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

I'm a normal guy. I'm not a chef.

I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

Somewhere, over the rainbow, Way up tall, There's a land where they've never heard of cholesterol.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.

I am the most unselfish chef in Britain today.