Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.

I'm not critic-proof, and I still take it personally, but I take it less personally now.

The secret is to make sure the business is running to perfection, with or without me.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Being a chef never seems like a job, it becomes a true passion.

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