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

Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

I want my kids to see me as Dad, for God's sake, not a television personality.

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.

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.

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