I hate it when people just downright copy. I hate it.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

I am well aware that a chef is only as good as his last meal.

If I relaxed, if I took my foot off the gas, I would probably die.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

It has always stood for f***ing great food.

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.