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

A lot of country pubs will receive Michelin stars.

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

As we get older, we tend to become more risk averse because we tend to find reasons why things won't work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety.

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

To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.