Being there for each other during good times and bad.

Those who are both loyal and can cook.

Humor and honesty. Realness. No bullshit.

reconcile us to life as it is, and make us more real to ourselves.

The people that already do it, Lourdes Dooley, Aaron Mulliss, Nick Bearshaw, Claire Kreigenfeld and all of their amazing support team, and of course the amazing Alex Longstaff who has to deal with my childish antics on an hourly basis.

I’m a very happy, fat, bald bloke who sounds like a pirate.

No, not at all. I grew up on an estate in Gloucester, with no real sense of what I wanted to do, but I was never afraid of hard work or getting stuck in. School didn't always suit me, but when I found myself in a kitchen at 18, washing up, everything clicked. It was the energy of the space, the pace and the teamwork that I fell in love with.

Pavarotti’s Nessun Dorma. I’m a big sports fan and Italia 90 was such a massive part of my life when I’d just turned 17. That tune just builds and builds. I can imagine a massive coffin disappearing down while he’s singing. What better way to go?

Everything that’s happened to me was because I said yes to everything and gave it a go. I never thought, wouldn’t it be good if I got two Michelin stars and my own TV shows. I just tried my hardest at everything I got the chance to do. If I could give the younger me advice I’d just say, never underestimate graft. Give up on sleep, work very hard, and it will pay off. Graft graft graft. And never give up.

Exactly. The biggest misconception people have about chefs is that they are just one person. But that couldn't be further from the truth. Restaurants are all about the teams, people working together efficiently in a small space and getting the best results again and again.