Top 103 Quotes & Sayings by Ainsley Harriott

I'm all about big, bold flavours! Roasts! Cheese! But I do like a neat work surface.

People always think I'm this zany character. But I think I just see the funny side of life, I don't see the negative side, and I think that's a very good energy to be around.

People are frightened of the unknown.

I must admit that I do love to dance, but doing it in front of the nation is a whole different matter!

We've become lazy and a bit spoilt and we want our food quickly and easily.

People who drop litter really stress me out. I have been known to chase after people and say, 'Sorry, but you've forgotten something,' and then hand it back to them.

I was quite shy. I found my way, I suppose, with food. It's a confidence builder. How else in life do you get that opportunity for someone to say to you, 'Wow, that's really great'? You put food in front of someone and, 'Ahhh, I really enjoyed that!' It's a lift.

I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.

I haven't got tinted windows. I get the odd 'Oi, Ains' and 'What's he like,' or 'I do enjoy your programmes,' depending on where you are. That's quite nice.

I used to quite like the idea of zooming in and out of traffic quite quickly, but when you get a decent car and kids in the back, you become more courteous.

One of the nicest things about taking your kids to a restaurant - Thai or Chinese for example - is having all the dishes in the middle of the table so that you can try a little bit of everything.

All the time I'm trying to evolve, I'm trying to do different things, bring new flavours to people, not just put my name on the something for the sake of it.

I think everyone knows that I'm the type of person who can have a good time without drinking.

Our house was always full of friends and family and we would all sit down to enjoy my mum's Caribbean food, which was always a generous and shared experience.

Christmas for me means starting the day with ackee and saltfish, and cornbread muffins.

I certainly love a boogie and once the music starts I'm usually one of the first out there on the dance floor.

I think what balances me out more than anything is long walks and eating well.

It's important to be dedicated and enthusiastic when you're starting a career. It might take a long time to get established and the money won't flow in straight away.

I have a young heart.

We were brought up with having a love of your garden, having somewhere you can go in, it's your little sanctuary, you can go there and you can switch off.

I grew up not being intimidated by the kitchen.

I sometimes wish I was 10 years younger.

To me, Caribbean food is about fresh, seasonal produce - using what's in season to create vibrant and great tasting food. The spicing is also important. A dish doesn't necessarily need to be hot, but spice is important to the flavour.

If you want to go way way back, then I'm Scottish. My great great grandfather was Scottish, James Gordon Harriott, and a white Scotsman too.

Honey's just not honey. There's so many different varieties, so many different flavours.

I want to help others smile and be kind as often as possible.

When I worked as a chef I had a happy brigade. I didn't run it with a rod of iron because I didn't need to me. I honestly believe that relaxed happy staff will be reflected in the food.

To be honest, 'Ready Steady Cook' was a great opportunity, but I did compromise myself. I was stood there quizzing chefs on what they were doing when I knew exactly what they were doing and why.

My dad was a great eater but Mum was the cook.

People know that when they watch an Ainsley programme or get an Ainsley book it's going to be something that is approachable and something that is achievable and ultimately something that is rewarding.

People must plan their meals better.

I don't just loving cooking in a vacuum, as it were; I love cooking for people, with people, and laughing.

When you're at the top you have to know how to delegate without putting the fear of God into people.

If I hadn't become a chef I would have loved to be a top tennis player, although I was never good enough so it wasn't really an option. But that has never dimmed my love of the game, which started in childhood when I was lucky enough to be a ball boy at Wimbledon.

The decline of the Sunday meal is a major concern because it means that family values are being forgotten. Once that creeps into mealtimes, it will begin creeping into other areas.

I love energy, I love to give people energy, I love to feed off energy - it makes me happy.

My children are enthusiastic about food, it's great when you see them with girlfriends or boyfriends and they talk about food in a knowledgable way.

Cooking is about love, really, and cooking for your children is all about caring for them, building relationships.

Mum and Dad used to do a lot of entertaining. We had quite a nice house, so everybody descended on us at Christmas - aunts and uncles, who weren't even aunts and uncles.

In our house caring about food is pretty instinctive.

Food is an integral part of Caribbean life - it's diverse just like Caribbean culture, with flavour influences from India, Europe, China, South America and Africa.

You don't realise until you do 'Strictly' how obsessed people are.

When you come to Jamaica, there's a handful of things you simply have to try that's right on the top of the list, and I think jerk chicken definitely has to be number one.

It's quite true to say that if you work with marvellous fresh ingredients, the simplest dish is taken to another level.

My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.

The kitchen is the place you feel relaxed.

What I've tried to do over the years is to kind of open the door to say 'It's a meal, it's OK, don't panic, don't get worked up about it.'

You've got be a good communicator in almost any job nowadays - but if you're enthusiastic and committed in your job, good things will come your way.

In my 20s, I was body surfing in Spain and the current dragged me out. I was waving at my friends who thought I was messing about, but I was drowning. I managed to swim in on my back but it scarred me.

I used to take vitamins, but I think diet is the most important thing. If you have a good diet, there's no need for that stuff.

I've lost both my parents and I don't think you ever get used to it.

Think about your first kiss - if you did it and it was bloody awful, you might not do it again. It's the same with cooking - you start off gradually, you get your confidence, and you build on that. Don't be too adventurous to start with - learn how to cook one dish well.

Everybody's got the ability to cook. They just have to be shown.

Every cookbook can be a bit patronising.

I don't iron my underwear and socks, but I like things to be organised.

When it comes to cooking, it's a skill you learn and develop.

The great thing about coming to Melbourne is that people talk about Sydney being the food capital but Melbourne is a lot more; it has that residential feel, a feeling of homeliness. When you go to restaurants, it's known as a creative, artistic city. That's what you get with the food.

In London, you can visit, in a way, every part of the globe within the span of a few streets. It's truly amazing and, whatever your mood, you're sure to find something to your taste.

I'm a classic cheddar man, I really do like it, though I don't mind a good Stilton or blue cheese.

We were lucky as kids - whenever we came home from school, Mum was there.