No, when I worked as an accountant I was falling asleep waiting for 5 o'clock. Heston Blumenthal accountantasleepclock Change image and share on social
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. Heston Blumenthal absurdblowdine Change image and share on social
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. Heston Blumenthal bothercallcalm share on social
What gets me excited is the original principle. Heston Blumenthal exciteoriginalprinciple Change image and share on social
At home I've got 1,500 cook books and the spines have all gone, the pages are all torn - it's chaos. Heston Blumenthal bookchaoscook Change image and share on social
I was determined that if I failed it wouldn't be due to lack of effort. Heston Blumenthal determinedueeffort Change image and share on social
I still love doing what I do, and I'm really lucky to get up in the morning and want to go to work. Heston Blumenthal loveluckymorning Change image and share on social
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. Heston Blumenthal aversecreativityfind share on social
And I like asking questions, to keep learning; people with big egos might not want to look unsure. Heston Blumenthal bigegolearn Change image and share on social
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. Heston Blumenthal 60s70sact share on social