Ainsley Harriott

I haven't got tinted windows. I get the odd 'Oi, Ains' and 'What's he like,' or 'I do enjoy your programmes,' depending on where you are. That's quite nice.

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.

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.

You've got be a good communicator in almost any job nowadays - but if you're enthusiastic and committed in your job, good things will come your way.

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

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

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

Every cookbook can be a bit patronising.

One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.

I grew up not being intimidated by the kitchen.

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.

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

What I've tried to do over the years is to kind of open the door to say 'It's a meal, it's OK, don't panic, don't get worked up about it.'

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

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.

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

If I hadn't become a chef I would have loved to be a top tennis player, although I was never good enough so it wasn't really an option. But that has never dimmed my love of the game, which started in childhood when I was lucky enough to be a ball boy at Wimbledon.

The kitchen is the place you feel relaxed.