I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.

How many restaurants do we know across the world that customers visit once and once only?

Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.

It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!