“I grew up on a farm and we were cooking for the family and workers from a very young age. We were all given chores, whether that was washing potatoes or helping chop onions, that was very much a part of what we did.”
Her Culinary High Moment…
“It changes all the time. Obviously, when I was 28, I took over a 3 Michelin-starred restaurant and that was obviously something, to be the first woman to do that, that was great.
“But then I’d say, even when I left having held them for 10 years almost, you’d think, ‘That was an achievement’, and then now obviously Core is another thing.
“In our first year, we won 10/10 in the Good Food Guide, 5 rosettes and 2 Michelin stars – the highest rating of any restaurant that’s ever opened. That’s another highlight.”
“I have messed stuff up when I was younger. When I used to make a mistake, I was so hard on myself – I wouldn’t have spoken for a couple of days. I’d take it very, very seriously. I’d be very upset if I let myself down.
“I overcooked a risotto once at Le Louis XV [in Monte Carlo] while working for Alain Ducasse. That feeling: ‘Why did I do that? I’m better than that, I shouldn’t have’ – and then really kicking yourself.
“It’s simple things like that. But I’ve always been very proud of being a chef and what I can do, so if you let yourself down sometimes, making mistakes is tough but that’s part of the learning, I guess.”