You need to do the work to bring the money in, but not compromise standards.
I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.
Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.
As we get older, we tend to become more risk averse because we tend to find reasons why things wont work. When you are a kid, you think everything is possible, and I think with creativity it is so important to keep that naivety.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
I have this desire to keep improving, so I find fault
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
If it doesn't taste good it doesn't go on the menu
Take note of what's around you and maximise sensory pleasure.
Being branded number one restaurant in the world is actually very humbling
I haven't raised my voice for eight to 10 years in the kitchen. And I won't have anybody shouting. If I hear of anybody having a go at anyone else, they'll get disciplined.
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.
I was determined that if I failed it wouldn't be due to lack of effort
Now my complaint is there are only 18 hours to work in a day.
I've got around 400 cookbooks.
You know how sad your life is when you know the release date of DVDs.
You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
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 am not the world's most confident person.
A lot of country pubs will receive Michelin stars
I write and chop with my left hand and do everything else, including eating with a knife, with my right.
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.
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby.
I would try doing a dish 30 different ways
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