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Beef should be organic and grass-fed; fish should be wild, not farm raised.

First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed - it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed.

Meat is an inefficient way to eat. An acre of land can yield 20,000 pounds of potatoes, but that same acre would only graze enough cows to get 165 pounds of meat.

Grass-fed cattle are leaner. But it's not true that they are less flavorful.

Scotch beef, salmon and shellfish are recognised the world over for their excellence and Scottish provenance. People recognise the Scottish brand. They associate the country with quality food and drink, and clearly other Scottish sectors, such as dairy, can benefit from that, too.

It takes less land to grow a pound of broccoli than it does a pound of beef. Less land to grow a pound of grain than a pound of beef. Less water, less energy.

I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.

Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

I think chicken and horse meat are ideal food because it's very easy to digest.

Roast beef, medium, is not only a food. It is a philosophy.