I Spend More Time In The Kitchen

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

There Are Very Few Chefs Both In Britain And The States That Really Identify The Secret Of Being Consistent. And Combine Consistency With Flavor.

It's Vulgar, Coming From Where I Do, To Talk About Money.

I Think Reality Tv Now Needs A Big Kick Up The A - To Get Creative And Be Meaningful, I Think. Otherwise, People Are Becoming Famous For Having No Talent, Based On Pure Exposure. That's The Grating Part.

[ Full English Breakfast] It's What We Grew Up With! It Is The One Big Treat That The Kids Get On The Weekend - It's Good Family Time.