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.

Being a chef is the best job in the world.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

I like finding talent. That's what really turns me on, I suppose.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

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.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.