You need to do the work to bring the money in, but not compromise standards.
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This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
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A lot of country pubs will receive Michelin stars.
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There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
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I write and chop with my left hand and do everything else, including eating with a knife, with my right.
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I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyone else, they'll get disciplined.
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I would try doing a dish 30 different ways.
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What gets me excited is the original principle.
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I was determined that if I failed it wouldn't be due to lack of effort.