"When I made the decision to retire, I had three options. The first option was, I don't retire, I stay in the kitchen, I continue to work six or seven days a week, I kiss my children goodbye in their beds while they're sleeping in the morning and I kiss them goodnight when they're sleeping in their beds, but I retain my status and my position within my industry. My second option was to live a lie, to pretend I cook when I don't cook, question my integrity and everything I've worked for these 22 years, continue to charge high prices. My third option was to pluck up the courage, give back my stars and abdicate my position and reinvent myself as a person. Those were my options, and one Sunday morning I was fishing and it came to me. I was being judged by people who knew less than me. So what was it all worth?"

“As far as I'm concerned, if someone is paying a huge amount of money to come to your restaurant and eat your food, then you have a duty to be in the kitchen.”

“Most cooks when they are young tend to overwork their food to hide their lack of confidence and appreciation for Mother Nature. In time they learn that she is the true artist—we're just the the cooks.”

“To start giving three stars straight away from year one makes you question Michelin and its value – they dish out stars like confetti now.”

“Apply the cook's brain and visualize that fried egg on the plate. Do you want it to be burned around the edges? Do you want to see craters on the egg white? Should the yolk look as if you’d need a hammer to break into it? The answer to all three questions should be no. Yet the majority of people still crack an egg and drop it into searingly hot oil or fat and continue to cook it on high heat. You need to insert earplugs to reduce the horrific volume of the sizzle. And the result, once served up in a pool of oil, is an inedible destruction of that great ingredient—the egg. Maybe that’s how you like it, in which case carry on serving your disgusting food.”

“Most chefs, unfortunately, cook by numbers. It doesn't come from within. Molecular cuisine is basically branding food. There's nothing new to it. Its foundation is still classical.”

“Cooking should be a way of life—an extension of oneself—never a job.”