I’m tortured. So I’m not really a proud person. I’m always conflicted about what I’m not doing. I feel privileged that I was able to be there on the front lines of Afghanistan and Iraq. It means a lot to me that I was there because I feel like it was at a very important time in history.

Never betraying a friend in prison.

The one thing I’ll always hold my head up high about is that 32 years later, it’s been quite a ride – it’s been a pretty pure ride, a pretty honest ride, a pretty straight ride – we haven’t done things for ulterior motives or tried to do things for commercial gains or for this or for that, so I feel pretty proud of all of it.

For a start, the sound of my voice has changed a little bit, which comes [with aging]. But whenever I listen to myself from those ages, I’m proud of myself because I was young, but there’s no music of mine that I listen to and I’m like, “Nah, I wish I didn’t do that.” Everything that I’ve listened to so far, I’m proud of what I did, even at that age.

For me, too many chefs and too many restaurants are too precious about what they serve. They create what they see as a temple of gastronomy and it becomes an experience of how fantastic everything is, rather than 'just come and have a nice time'. That's it... it's that simple.

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.

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.

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?

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.