To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.

Years ago, I saw a job for head baker for The Dorchester Hotel in London, and I didn't want to move away from the North West. But then I thought, 'I've got to do this for my career,' because I was very ambitious. So I went for it and got the job.

I find dealing with tempered chocolate a bit tricky, but that's a chocolatier's job. So I dabble, but I wouldn't profess to be good at it.

My first job at the bakery was jamming doughnuts.

I would like to have opportunities in my career to do parts that people would remember - either the whole character or certain moments that they personally could really connect to or were really affected by it deeply.

I always found new challenges in my career.

I wish I could say I had this master plan for a career, but I always thought acting was something I'd just do until I had a hit record.

I know how to do science. I know how to make things. I don't know how to run a company. Now that's a really tough job.