"I think people got in touch with me either knowing my work, or probably more frequently just knowing a plot or sort of buzz about something I did and sort of saying, "Get that guy that writes the crazy stuff in here.""

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I wrote a mad, passionate letter to the best restaurant in the UK, Le Gavroche in London, and asked if I could work for them. They gave me a job as a dishwasher (Colin laughs). For me that was a joy because I had a foot in the door of this world class restaurant. Just being around the buzz and the pots and pans and the wonderful food and all this produce that was coming in, that was the start of Paul Rankin the chef.

— Paul Rankin