I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.
I like cooking the biggest steaks. It cooks nice and evenly when it's that thick, and you're not eating the whole thing yourself, which is nice. You get to share that with a companion.
I can't be everywhere, but I'm always in one of my kitchens, and hopefully I'm motivating and inspiring.
There is something about someone making a fantastic sandwich, taking care to spread lots of mayo all the way to the edges. Making sure every bite has a bit of everything in it. There's something special about that.
My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
Most of my food memories are of my Nan cooking Sunday dinners - roasts of meat with lots of vegetables. I suppose I cook what's comforting and dishes that make me feel good.
I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.
My mom wasn't so much such a great cook. But I don't know, I think I have a very strong mother, and it's funny, because both of my sisters - I have two sisters, and I'm the baby, but they all work hard. I'm not sure where I get it from, and I'm not sure where they get it from, but they must get it from somewhere... I like to work.