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But most is all to do with work. There are aspects of work that are enjoyable, that you could call
But most is all to do with work. There are aspects of work that are enjoyable, that you could call
But most is all to do with work. There are aspects of work that are enjoyable, that you could call
But most is all to do with work. There are aspects of work that are enjoyable, that you could call
But most is all to do with work. There are aspects of work that are enjoyable, that you could call
But most is all to do with work. There are aspects of work that are enjoyable, that you could call
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Heston Blumenthal:
Being branded number one restaurant in the world is actually very humbling.Heston Blumenthal:
And I like asking questions, to keep learning; people with big egos might not want to look unsure.Heston Blumenthal:
A lot of country pubs will receive Michelin stars.Heston Blumenthal:
To me, food is as much about the moment, the occasion, the location and the company as it is aboutHeston Blumenthal:
I was born in the '60s and grew up in the '70s - not exactly the best decade for food in British hiHeston Blumenthal:
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I'm not scared of anything in particular, but I am motivated by a fear of failure as opposed to a nHeston Blumenthal:
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There are so many issues in our oceans - like the near extinction of blue fin tuna - that should bePaul Gascoigne:
I never predict anything, and I never will.