103 Quotes by Ainsley Harriott

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 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.

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

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.

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.

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

My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!

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.

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