Also, having a great team around you is so important. People that you can talk to and who work hard as well, and who you trust and you can have fun with—that’s really important.

We worked with the engineers in the design and construction and testing phases in those various areas, then we would get back together at the end of the week and brief each other as to what had gone on. So even though we were there competing with each other for the first ride, we were still acting as a team, and helping each other in those days.

But I need to show my work during the process. In the editing room, very often I invite friends and I do some test screenings with friends or people I know: editors, journalists sometimes. I ask them, Is it boring? Is it too long? What do you think?

I have no team business-wise. I should mention that I have no assistant or team at all.

The team’s achievement of winning 2 Michelin stars in 2012.

It’s very easy to get caught up in a habit of work hard and play hard. I couldn’t tell you how much I used to drink in a week – I haven’t got enough fingers. I own two pubs and had built up a reputation of being the best party person in the industry. It got to a point where I realised I was getting too old to be that guy. Now I enjoy the challenge of being on a stag weekend for three days, but drinking Diet Coke and coffee.

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.

With friends, it’s good to know where you stand. I’ve surrounded myself with people who are very open. Lots of the blokes I know are very emotional: we have honest conversations.

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.

Yeah, I try to make sure Sundays I’m about and present. This weekend he wants to do an apple crumble. We’ll normally do some sort of slow roasting in the morning because we’ll be off to rugby training, and then the afternoon when we get back, it’s all cooked and lovely.