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.
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.
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.
If it doesn't taste good it doesn't go on the menu
Take note of what's around you and maximise sensory pleasure.
I was determined that if I failed it wouldn't be due to lack of effort.
It was quite a challenge to make people eat crab ice cream.
I have this desire to keep improving, so I find fault.
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.
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.
Being branded number one restaurant in the world is actually very humbling.
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.
You know how sad your life is when you know the release date of DVDs.
No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.
Now my complaint is there are only 18 hours to work in a day.
I write and chop with my left hand and do everything else, including eating with a knife, with my right.
There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.
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.
I would try doing a dish 30 different ways.
I've got around 400 cookbooks.
What gets me excited is the original principle.
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