Heston Blumenthal Quotes

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.

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

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.

At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos.

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

No, when I worked as an accountant I was falling asleep waiting for 5 o'clock.

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.

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

You know how sad your life is when you know the release date of DVDs.

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

Now my complaint is there are only 18 hours to work in a day.

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

A lot of country pubs will receive Michelin stars.

Television forces people to be larger than life. I would be too shy.

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

What gets me excited is the original principle.

I've got around 400 cookbooks.

I would try doing a dish 30 different ways.

I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work.

I am not the world's most confident person.

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 tend to take negative comments to heart.

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

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

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