What I admire most about...

RICK ON HIS SONS

Jack, 41, chef director

‘He’s a brilliant cook. I love going round to his house because he cooks such nice food as does Lucy, his fiancée. He’s got tremendous grasp of detail, a good memory and a great understanding of what’s going on in the rest of the business all the time.’

Charlie, 36, director: marketing and wine

‘He has a fantastic palate and a real flair for writing wine lists, which is really hard because people tend to resort to language like “flavours from the forest floor”!’

Ed, 43, director: interiors and design

‘Ed is very creative and artistically gifted. He’s very keen on doing things in the right way, which I totally admire.’

JACK ON HIS DAD

•‘He’s a hero of mine like he’s the hero for lots of chefs. It’s because of the way he approaches food: very simple ingredients, no fads. He’s travelled all over the world and experienced all kinds of cuisines, but his philosophy hasn’t changed – that the best food is simple. The Seafood Restaurant in Padstow today is just a slightly more refined version of what it was 20 years ago and I think that’s admirable.’

•‘He didn’t show me how to cook – he mainly talked about my palate and through that osmosis I learned a lot.’

•‘The best advice he ever gave me was to always be nice and always be on time. When we’re filming the crew are on set an hour before I arrive, so just be nice to them. It’s set me up well.’