Top 66 Ainsley Harriott Quotes

People can be comfortable, really, once you invite them into the kitchen.

If you want to go way way back, then I’m Scottish. My great great grandfather was Scottish, James Gordon Harriott, and a white Scotsman too.

Our house was always full of friends and family and we would all sit down to enjoy my mum’s Caribbean food, which was always a generous and shared experience.

I’ve propelled myself into the media world and I’ve been able to get my style of cooking across with my personality.

I’m a classic cheddar man, I really do like it, though I don’t mind a good Stilton or blue cheese.

Honey’s just not honey. There’s so many different varieties, so many different flavours.

I do feel that over the years from watching programmes that tell people ‘you’re not good enough,’ I just don’t like it.

I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there’s always going to be a cheese to tickle your taste buds.

I studied music at school and played the recorder. Later in life music was a great way of supplementing my income because I was paid really badly as a young chef. Luckily an old friend – we did music at school together – and I formed a duo, The Calypso Beat, which later became the Calypso Twins.

You can eat interestingly without having to spend a lot of money, with a little bit of preparation.

I must admit that I do love to dance, but doing it in front of the nation is a whole different matter!

Shouting on TV feels like it almost gives viewers licence to do it in real life.

I think anything is good that introduces food to people and brings food to people.

We were lucky as kids – whenever we came home from school, Mum was there.

I dislike anger so much, I even find it difficult watching ‘EastEnders.’

When it comes to cooking, it’s a skill you learn and develop.

My mum wanted me to be a doctor because she worked in nursing. So she was quite disappointed when I came back from a holiday in France, and said I wanted to be a chef.

It’s my nature to be happy, and food is something I’m passionate about.

We were brought up with having a love of your garden, having somewhere you can go in, it’s your little sanctuary, you can go there and you can switch off.

All the time I’m trying to evolve, I’m trying to do different things, bring new flavours to people, not just put my name on the something for the sake of it.

I’ve lost both my parents and I don’t think you ever get used to it.

To be honest, ‘Ready Steady Cook’ was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.

With me, you know what you get – approachable food.

Cooking is about love, really, and cooking for your children is all about caring for them, building relationships.

It’s quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.

I have a young heart.

When I worked as a chef I had a happy brigade. I didn’t run it with a rod of iron because I didn’t need to me. I honestly believe that relaxed happy staff will be reflected in the food.

I’m so fortunate that I’ve chosen the right career path. Yes, perhaps I could have been out there with my own restaurant earning a load more dosh, but television has been good to me.

My brother, a businessman, is the main cook in his home and my sister teaches cookery. Good food and good music were the mainstays of my childhood.

The decline of the Sunday meal is a major concern because it means that family values are being forgotten. Once that creeps into mealtimes, it will begin creeping into other areas.

I was quite shy. I found my way, I suppose, with food. It’s a confidence builder. How else in life do you get that opportunity for someone to say to you, ‘Wow, that’s really great’? You put food in front of someone and, ‘Ahhh, I really enjoyed that!’ It’s a lift.

It’s important to be dedicated and enthusiastic when you’re starting a career. It might take a long time to get established and the money won’t flow in straight away.

We’ve become lazy and a bit spoilt and we want our food quickly and easily.

My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen – it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.

Christmas for me means starting the day with ackee and saltfish, and cornbread muffins.

I think everyone knows that I’m the type of person who can have a good time without drinking.

There have been times when, as a chef, I’ve bawled at staff because something’s not quite right. But later I’d reflect and feel guilty.

I’m all about big, bold flavours! Roasts! Cheese! But I do like a neat work surface.

I grew up not being intimidated by the kitchen.

I think what balances me out more than anything is long walks and eating well.

People who drop litter really stress me out. I have been known to chase after people and say, ‘Sorry, but you’ve forgotten something,’ and then hand it back to them.

My dad was a great eater but Mum was the cook.

What I like best is showing people how to have fun in the kitchen. And sharing my love of cooking.

My children are enthusiastic about food, it’s great when you see them with girlfriends or boyfriends and they talk about food in a knowledgable way.

I like introducing people to new dishes and new flavors.

I don’t just loving cooking in a vacuum, as it were; I love cooking for people, with people, and laughing.

Mum passed on her cooking skills to all her children.

In my 20s, I was body surfing in Spain and the current dragged me out. I was waving at my friends who thought I was messing about, but I was drowning. I managed to swim in on my back but it scarred me.

In London, you can visit, in a way, every part of the globe within the span of a few streets. It’s truly amazing and, whatever your mood, you’re sure to find something to your taste.

I love energy, I love to give people energy, I love to feed off energy – it makes me happy.

A typical Sunday meal will be brunch at 11 A.M. I’ll probably do muffins, proper scrambled eggs and sweetcorn fritters, which the kids love. Kedgeree’s another thing I like, and if any of the West Indian family are over, definitely ackee and saltfish.

I want to have a relationship with my kids. I want them to be free with me, to have a good relationship.

When you’re at the top you have to know how to delegate without putting the fear of God into people.

It’s a brilliant place to be. It’s rewarding. Gardens are so rewarding.

I was a bit of a show-off at school. I told jokes a lot because I wanted to have friends.

Mum and Dad used to do a lot of entertaining. We had quite a nice house, so everybody descended on us at Christmas – aunts and uncles, who weren’t even aunts and uncles.

Bread’s so important for me, it makes such a difference. I like it with a lovely bit of cheese on it, sometimes just with butter, or with some fresh soup.

Performing has always been instinctive to me. I remember people saying, ‘he doesn’t know if he’s a chef or an entertainer.’ But what’s wrong with being both? It’s like saying you can’t run the 100 and the 200 metres.

In our house caring about food is pretty instinctive.

Every cookbook can be a bit patronising.

Growing up, a black face on TV was really rare.

You don’t realise until you do ‘Strictly’ how obsessed people are.

When you come to Jamaica, there’s a handful of things you simply have to try that’s right on the top of the list, and I think jerk chicken definitely has to be number one.

I used to take vitamins, but I think diet is the most important thing. If you have a good diet, there’s no need for that stuff.

I used to quite like the idea of zooming in and out of traffic quite quickly, but when you get a decent car and kids in the back, you become more courteous.

To a degree and If I’m playing a game, I do my best to win.