Scientists are people who are curious and want to pursue knowledge and pursue truth, and this still remains the most timeless and priceless value of a scientific career. My advice to an early-career scientist is to remain true to your passion and curiosity and that sense of mission to discover knowledge and uncover innovation. It's also very important to be using the tools of the moment, of the century. There are a lot of new tools to uplevel our own scientific research and scientific quest.

Do a deep reflection on what exactly went wrong and write it down. Please don't do that lazy analysis where you just blame government, the economy, the markets, fundraising etc. It might have been a contributing factor and you should reflect that but please do that uncomfortably deep and introspective work of figuring out where *YOU* the founder went wrong.

Study. Be honest. Don’t violate the laws and get in trouble. Get you a good spouse that will support you, because you never stop working and studying. The fact that you get the place just means you’ve started as far as the work and the pressure is concerned. That’s the only advice I’d know to give.

If you've been picked for your country you've been picked for a reason: because you're good enough. So go there, be yourself, keep doing what you've been doing for your club, and enjoy it.

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.

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

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.

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.

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?