Kitchens are hard environments and they form incredibly strong characters.

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.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.

We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.