"When anybody gives you an award, it could be wrong. You’ve just got to bear that it mind and go ahead and enjoy it. Like Morgan says, it’s a pat on the back, so great you’ll take it and then move on."

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It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.

— Paul Rankin