Heston Blumenthal Quotes

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.

It was not easy with a newborn, asking your wife to give up the family home and your security.

There are so many issues in our oceans - like the near extinction of blue fin tuna - that should be taken more seriously worldwide.

Being branded number one restaurant in the world is actually very humbling.

It was quite a challenge to make people eat crab ice cream.

Take note of what's around you and maximise sensory pleasure.

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.

A lot of country pubs will receive Michelin stars.

But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby.

You need to do the work to bring the money in, but not compromise standards.

I tend to take negative comments to heart.

To me, food is as much about the moment, the occasion, the location and the company as it is about the 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.

I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a need to succeed.

If it doesn't taste good it doesn't go on the menu.

I have this desire to keep improving, so I find fault.

We sunk everything into it. It came close to going under several times.

What gets me excited is the original principle.

I write and chop with my left hand and do everything else, including eating with a knife, with my right.

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.

And I like asking questions, to keep learning; people with big egos might not want to look unsure.

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 would try doing a dish 30 different ways.