Heston Blumenthal

And I like asking questions, to keep learning; people with big egos might not want to look unsure.

You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste.

We sunk everything into it. It came close to going under several times.

It was quite a challenge to make people eat crab ice cream.

I would try doing a dish 30 different ways.

We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but she loved it, too. Our mates thought it absurd.

This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.

There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.

I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.

A lot of country pubs will receive Michelin stars.

Being branded number one restaurant in the world is actually very humbling.

I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.