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'm not the type of person to eat big hunks of meat. I think people are starting to realize that great things come in small batches.

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.