Everything I learned and didn't do in New York I would put into place here in the London West Hollywood. It's fascinating, when you look at the critics' reviews, and we had a great one in the New York Observer and all that, and then the New York Times came and it was a devastation; two stars out of four. They said that I played safe because it wasn't fireworks. Then they judged the persona over the substance that was on the plate.

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

I am the most unselfish chef in Britain today.

You know how arrogant the French are - extraordinary.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.

I am what I am. A fighter.