Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.

I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.

I adore pigs, and I love eating them and cooking them, and I love using the whole animal.

I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.

I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.