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.

There is a level of snobbery and fickleness in L.A.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

I won't let people write anything they want to about me.