Most investors, of course, have not made the study of business prospects a priority in their lives. If wise, they will conclude that they do not know enough about specific businesses to predict their future earning power. I have good news for these non-professionals: The typical investor doesn't need this skill. ... The goal of the non-professional should not be to pick winners – neither he nor his "helpers" can do that – but should rather be to own a cross-section of businesses that in aggregate are bound to do well. A low-cost S&P 500 index fund will achieve this goal.

every time I heard the word “smart” attached to anything, it means it’s pretty dumb, because no one knows what it really does. They just add “smart” as a prefix to say, “Oh, you must buy this, because it’s smart.” If they can’t tell you what it does and why it does it, don’t buy it just because it says “smart.”

Don’t romanticise your “vocation”. You can either write good sentences or you can’t. There is no “writer’s lifestyle”. All that matters is what you leave on the page.

Let us not be so satisfied with the present, with deals and finances in hand that we get blindsided. Everything that has given cricket its power and influence in the world of sports has started from that fan in the stadium. They deserve our respect and let us not take them for granted. Disrespecting fans is disrespecting the game.

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.

With friends, it’s good to know where you stand. I’ve surrounded myself with people who are very open. Lots of the blokes I know are very emotional: we have honest conversations.

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.

There’s a huge amount of chefs that I find inspiring and have been influential in my career from early days. People like Marco Pierre White and the Roux brothers are amazing, but even now there's some fantastic young chefs that are creative and exciting.

The team’s achievement of winning 2 Michelin stars in 2012.