Let us not be so satisfied with the present, with deals and finances in hand that we get blindsided. Everything that has given cricket its power and influence in the world of sports has started from that fan in the stadium. They deserve our respect and let us not take them for granted. Disrespecting fans is disrespecting the game.

I wish school career advisers were more aware of horticulture. They imagine it's just going out into public parks and pulling weeds up, not a career. But there is garden design, horticultural research, conservation – a whole gamut of angles which are overlooked.

The three phrases I regard as being taboo would have to be: (1) I’ll think on it and try to do better, (2) We’re doing that, too, and (3) We need more man-hours and money first. These are the three phrases we mustn’t use at Toyota.

I was going to say work on what you love, but that's not really it. It's so easy to convince yourself that you love what you're doing — who wants to admit that they don't? When I think about it, the happiest and most successful people I know don't just love what they do, they're obsessed with solving an important problem, something that matters to them.

My team.

Exactly. The biggest misconception people have about chefs is that they are just one person. But that couldn't be further from the truth. Restaurants are all about the teams, people working together efficiently in a small space and getting the best results again and again.

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.

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.

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.