Rick Stein

“In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.”

“On the whole, my dad was a hero, its just that it got really difficult in his depressive phases, very introspective. And I think he took it out on me really.”

“When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of having the seafood restaurant open I went to France, and particularly Brittany, to pick up ideas.”

“In the early 70s I was offered a job on a newspaper. At the last minute the offer was withdrawn because there was a strike on. I bought a nightclub and turned it into a restaurant instead.”

“I regard Chinese seafood cookery as among the best in the world.”

“I have met vegetable growers who offer seasonal produce grown for taste rather than the ability to survive weeks in cold storage; meat producers who rear fantastic rare-breed pork, lamb and beef; and delis that stock local produce that will never find its way into supermarkets because it is not made in bulk.”

“Communities such as Auchmithie, Sandend, and even Wick once thrived on herring fishing. But it led me to ruminate on the likely fate for most of our coasts - with the decline of fishing many of the coastal communities are destined to become charming but lifeless exhibits of past endeavour.”

“My father, Eric, was bipolar and as he got older, his illness affected the family more and more. My mother was magnificent in protecting my brothers and sisters from his illness.”

“Its difficult to tell, isnt it, whether you are naturally a person that likes hard work and does things, or whether you feel youve got to prove something?”

“The Turks are fantastic barbecuers. They have these long barbecue pits called Mangals. The food smells wonderful and has a smoky, charcoaly taste.”

“I did have a very determined idea of making money. I was quite savvy about that. And that was my most basic lesson. You do have to understand the economics. It's pointless putting in all that work and losing money. If you're not making a profit you're stuffed.”

“I do think there is continuing sense in people buying recipe books from somebody they trust.”

“My boys are Cornish because they were all born there, but Im quite happy just to be an admirer.”

“It's nice to see some fresh herrings on the fish stand.”

“My wife is always telling me that because we zip across the globe so much, we cant really keep a dog. But if youre a dog lover, its a pretty essential part of your life.”

“The fish auctions at Peterhead, Fraserburgh, Scrabster and Kinlochbervie are bustling and successful, with good landings of fish from the north all the way to Norway.”

“The South Coast is not teeming with fish any more; there are no fleets of trawlers left. Small local boats land their fish daily and often sell it at the back of the beach, a scenario repeated all the way from West Bay to Whitstable.”

“I left England when I was 19 for two years travelling on my own and since then I've always had an urge to go abroad.”

“Food is a great thing to be enthusiastic about, its not hurting anybody.”

“I remember taking a timer into a pastry exam at college, and the examiner had never seen that before, but I was adamant about precision: getting it just right and paying attention to detail.”