I had a holiday job in a kitchen, but I think we'll draw a polite veil over that. There was nothing joyous or creative about it. And none of this helped my studies.

I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time.

I think Isambard Kingdom Brunel would be a good chap to have supper with. Anyone who builds a railway and then builds a steamship when he gets to Bristol and can't go any further must be a good chap.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

Do not let the word 'tripe' deter you. Let its soothing charms win you over, and enjoy it as do those who always have!

I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.