The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.

Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.

Chelsea has always been a foodie heaven and it will never change in that respect.

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.