Their responsibility to the friendship.

Seeing and being seen.

Discretion and love of New Orleans—my favorite city. These two go hand in hand.

That they want to be with me.

My team.

That everyone understood and respected the food pyramid, the way it all works. Good food doesn’t come cheap. You know, there’s a lot of heart and soul and care that goes in producing as well as cooking. So I’d give a little bit more love to farmers.

Everything that’s happened to me was because I said yes to everything and gave it a go. I never thought, wouldn’t it be good if I got two Michelin stars and my own TV shows. I just tried my hardest at everything I got the chance to do. If I could give the younger me advice I’d just say, never underestimate graft. Give up on sleep, work very hard, and it will pay off. Graft graft graft. And never give up.

Pavarotti’s Nessun Dorma. I’m a big sports fan and Italia 90 was such a massive part of my life when I’d just turned 17. That tune just builds and builds. I can imagine a massive coffin disappearing down while he’s singing. What better way to go?

No, not at all. I grew up on an estate in Gloucester, with no real sense of what I wanted to do, but I was never afraid of hard work or getting stuck in. School didn't always suit me, but when I found myself in a kitchen at 18, washing up, everything clicked. It was the energy of the space, the pace and the teamwork that I fell in love with.

There’s a huge amount of chefs that I find inspiring and have been influential in my career from early days. People like Marco Pierre White and the Roux brothers are amazing, but even now there's some fantastic young chefs that are creative and exciting.