There are so many people I’ve loved working with, but you’ve got to get the right person for the project.

We have two pieces of regrettable news this year. First, Gladys Kaiser, my friend and assistant for twenty-five years, will give up the latter post after the 1993 annual meeting, though she will certainly remain my friend forever. Gladys and I have been a team, and though I knew her retirement was coming, it is still a jolt.

Having said that, feeling isolated is tough. In those times, you need a place where you can be by yourself, and friends. Company colleagues won’t do it because they’re generally self-centered (laughs). You need friends who have nothing to do with the company.

Satya is very good at extracting the maximum value from my time and making sure I look at all the important things. He’s very thoughtful, good at working with people, working through problems in a calm sort of way.

Yeah, I try to make sure Sundays I’m about and present. This weekend he wants to do an apple crumble. We’ll normally do some sort of slow roasting in the morning because we’ll be off to rugby training, and then the afternoon when we get back, it’s all cooked and lovely.

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.

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

For me, too many chefs and too many restaurants are too precious about what they serve. They create what they see as a temple of gastronomy and it becomes an experience of how fantastic everything is, rather than 'just come and have a nice time'. That's it... it's that simple.

It’s very easy to get caught up in a habit of work hard and play hard. I couldn’t tell you how much I used to drink in a week – I haven’t got enough fingers. I own two pubs and had built up a reputation of being the best party person in the industry. It got to a point where I realised I was getting too old to be that guy. Now I enjoy the challenge of being on a stag weekend for three days, but drinking Diet Coke and coffee.

That everyone understood and respected the food pyramid, the way it all works. Good food doesn’t come cheap. You know, there’s a lot of heart and soul and care that goes in producing as well as cooking. So I’d give a little bit more love to farmers.