You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

I shoot from the hip.

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

I've had a lot of success; I've had failures, so I learn from the failure.

The parents are the issue, because it's not the kids' fault. They're the ones on the playground getting the s - and the jokes and the bullying, because of their size and they're obese. It's not the kids, it's the f - ing parents.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.