I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

People will travel anywhere for good food - it's crazy.

A gastronomical supermeal didn’t necessarily have to involve the things I had brought from other top kitchens.

I only have the restaurant. If I do other things, it’s only to do with the restaurant.

I would love to eat a really great burger, but it doesn’t exist in our part of the world.

I’m a bit of a glutton – I eat too much of all that is good to eat.

All of the people who work in the kitchen with me go out into the forests and on to the beach. It’s a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

I had turned down other head chef jobs. I didn’t want to take over someone else’s cuisine. I wanted to start from scratch.

I’ve never had anything but the freedom to do what I wanted just as long as it made me happy.

There’s no media training. In cooking school, there’s not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.