“I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.”
“Things are forgotten and then perhaps picked up again, if we're lucky, it lasts... if not, then it's in the lap of the gods. The important thing was to do some work that I liked and hopefully that some others might also like, whether for a minute, a week, a month, a year.”