I would say just start, but don’t start by asking, “What is my purpose? What is my passion?” Start by asking, “What are the problems that need to be solved? Which ones attract me?” And take a step toward that. Take one step, and the work will teach you where you need to take the next step. Build tools in your toolbox.

The most important piece of advice that I could give them is to take advantage of the tremendous reservoir of knowledge that’s out there today. Spend some time learning how the world has evolved. There are a lot of good lessons in history, and other peoples’ experiences in the past, that could be exactly the solution to the problem you’re looking for.

You have to be intelligent, and be able to cope with stress. It is a stressful life, both mentally and physically. Those are the qualities to succeed as a surgeon.

Get on with it. But make sure you do want to do it. I think that’s the important thing, to be something that you would enjoy. If you only just go into science to get rich or to win gold medals, then I wouldn’t bother, but if you really want to enjoy yourself in the lab, then do it.

The people that already do it, Lourdes Dooley, Aaron Mulliss, Nick Bearshaw, Claire Kreigenfeld and all of their amazing support team, and of course the amazing Alex Longstaff who has to deal with my childish antics on an hourly basis.

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.

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.

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.