I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.

Stay with what's happening locally. It's really important.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

I shoot from the hip.