Words matter. These are the best Heston Blumenthal Quotes, and they’re great for sharing with your friends.
I am not the world’s most confident person.
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.
Now my complaint is there are only 18 hours to work in a day.
I’ve got around 400 cookbooks.
But most is all to do with work. There are aspects of work that are enjoyable, that you could call a hobby.
Television forces people to be larger than life. I would be too shy.
We were saving, saving, saving then going to France and blowing the money eating. She was a nurse and had never experienced fine dining but she loved it, too. Our mates thought it absurd.
It was quite a challenge to make people eat crab ice cream.
To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.
No, when I worked as an accountant I was falling asleep waiting for 5 o’clock.
You need to do the work to bring the money in, but not compromise standards.
A lot of country pubs will receive Michelin stars.
I have this desire to keep improving, so I find fault.
If it doesn’t taste good it doesn’t go on the menu.
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.
And I like asking questions, to keep learning; people with big egos might not want to look unsure.
I tend to take negative comments to heart.
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.
We sunk everything into it. It came close to going under several times.
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 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.
There are so many issues in our oceans – like the near extinction of blue fin tuna – that should be taken more seriously worldwide.
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.
