Hong Kong is such an exciting place to be – it’s a modern, buzzing food destination - the ultimate site for a city-centric take on a farm-to-table restaurant concept. I fell in love with the city when I went over there for a collaboration and it seemed like a perfect place to open two new restaurants - Aulis Hong Kong and Roganic Hong Kong – which we launched in 2019.

If you're passionate and you believe in what you're doing and you look hard enough, you can find anything you want. There are lots of organic farms if you push in towards the Chinese border in the new territories, so I've been pleasantly surprised about the amount and quality of organic produce that you can find in the Hong Kong area.

In October 2019 we opened our sixth restaurant, Henrock, inside the Linthwaite Hotel in The Lake District. I love the Lakes, so when I was given the opportunity to open Henrock in such a unique setting overlooking Lake Windermere, I jumped at it. I wanted to try something a little different to my usual style and thought this would be the perfect place to focus on different ideas, techniques and ingredients. I have very eclectic taste and you’ll find small plates on the menu that are accessible and fun.

Since opening L’Enclume in 2002, it’s been a hugely exciting and humbling journey to have five restaurants holding five Michelin stars and it’s great to be going back to where it all began.

My father worked at a wholesale fruit and vegetable market and used to come home every evening with a box of the day’s best, freshest produce. I was a fussy eater at the time and grew quite suspicious of the unfamiliar exotics he used to bring back, but this early exposure definitely sparked my interest in ingredients, seasonal produce and foraging. My mum worked too so I’d cook for them during the week to help out and really enjoyed it. I soon decided to go to college to train as a chef and realized that to be a good cook you can be ambitious, but you should always remain humble and respectful at the same time.

I am extremely passionate about food and I am very lucky to work with an incredibly dedicated team which makes being a chef the best job in the world. Being able to source the freshest ingredients from the farm and turn them into dishes the people will remember for a long time to come is very rewarding.

Two standout moments in my career have to include being named the AA Chef of the Year in 2017 and appointed Bocuse d’Or UK president in 2018. Writing my first book ‘Rogan: The Cookbook’ also has to be up there as one of my biggest achievements.

It's a case of growing the perfect carrot rather than cooking it perfectly. The produce we’ve got gives us inspiration. It is the driving force and we’re not tampering with it. We’re taking an ingredient and cooking it simply to maximise the flavour.

It's also about the whole menu: the way it flows, the rhythm, the balance. We've always tried to push the boundaries and that's hopefully carried off in all the restaurants that we've opened around the world.

When I first opened L'Enclume I was heavily influenced by the works of Marc Veyrat in the Alps, for his use of wild flowers, herbs and roots in his cookery. My chefs have learnt to understand exactly what can be achieved by using produce that has been grown, nurtured and foraged in the natural environment that surrounds many of our restaurants, and while it may not be the Alps, The Lake District offers so much.

At our farm in the Cartmel Valley we grow a fascinating range of unusual and exciting ingredients – all produced organically, to our exacting specifications – such as Japanese wineberries, elkhorn fern and buck’s-horn plantain. With harvest to plate often taking place in less than an hour, the quality and freshness is unbeatable.

Would simply be an extravagant roast with all the trimmings at home with all my family and friends around me.

I get up early and go for a bike ride wherever I am – my push bike is down on the coast at the moment in Littlehampton, and cycling around The Lake District is equally as beautiful. After a bike ride I like to take a nice long hot shower and go for a drive out to the country for a pub lunch, come back, watch the footie and have a nice roast dinner to finish the day.