He said: “My passion is cooking and I’m always in the kitchen – that’s my personal choice, it’s what I trained to do all.
“It’s more financially viable for Heston to be selling himself than be in the kitchen. The evolution of food is the exciting bit for me.
“I understand why Heston and Gordon have to do TV – the machine gets so big they have to keep pushing it.”
He said the economics of his restaurant meant he needed to be the one in the kitchen, rather than appearing on TV cookery shows.
He said: “Fraiche is a very individual place. Fraiche is me, and at the moment you get 100% me – for good or bad.”
