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.

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 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've probably got lots of heroes. One is a chap called Charles Campbell - he is a wonderful chap. We cooked together in a nightclub in Notting Hill. He told me brilliant stories of food and life and generally put me on the right track.

I feel good when I stir something with a spurtle, but I don't make porridge very much in London.

What makes anyone think that I'm any good?