I'm quite a chauvinistic person.

I grew up in a funny way.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

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.

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.