What Gets Me Excited Is The Original

I Have This Desire To Keep Improving, So I Find Fault.

I Was Born In The '60s And Grew Up In The '70s - Not Exactly The Best Decade For Food In British History. It Was Horrendous. It Was A Time When, As A Nation, We Excelled In Art And Music And Acting And Photography And Fashion - All Creative Skills... All Apart From Cooking.

This Kitchen Is Completely Calm. Some Of The Old-fashioned Chefs - They Become Kings In Their Kitchen, They've Got To Be Called Chef. But I Don't Care If Someone Calls Me Chef Or Heston, It Really Doesn't Bother Me.

I Worked 120 Hours A Week For Eight Years. That's 20 To 22 Hours A Day Every Day And One Week I Only Got 15 Hours Sleep.

I'm Not Scared Of Anything In Particular, But I Am Motivated By A Fear Of Failure As Opposed To A Need To Succeed.