What's your guilty pleasure?
Jaffa Cakes — I can eat a whole box in one sitting — and Haribo sweets.
What was your favourite family meal growing up?
My mum worked at a café and she'd bring back any leftover steak and kidney pies, a real treat. Afterwards we'd have her apple crumble, which was sensational.
What can you cook in ten minutes?
I make a mean bruschetta with cavolo nero and Parma ham.
Which chefs do you admire?
Currently it's Tristan Welch, whose food at Launceston Place is always excellent. Martin Wishart is another chef I greatly admire. He is quietly establishing himself as one of the best chefs in Scotland, and has great determination and skill.
What is the secret of a successful restaurant?
The experience is as important as the food. From the second the guests enter to the moment they leave, they should feel they have been treated like the most important people in the restaurant.
What's your favourite foodie destination?
In London it's Texture, Agnar Sverrisson's innovative restaurant, where no butter or cream are used. Cambodia is also a new discovery for me. Khmer cooking has a very strong identity and an amazing array of ingredients.
Ramsay's Best Menus by Gordon Ramsay is out now (£20, Quadrille)
