They seem to be a little on the small side, but they looked used enough.

I?d describe them as run of the mill, not great but they?re not bad.

Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

I love the smell of frying liver. It kind of releases a sweetness into the air, and it kind of prickles your nose, and it kind of makes you awake... it gets me excited.

I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn and progress. I knew I didn't want to work in a hotel forever, but I had some good teachers there.

I'm a sucker for a packet of biscuits. I can eat a whole pack in 10 minutes.