I was a naturally aggressive left-back, a cut-throat tackler.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.

[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

We outsmarted ourselves and raised the bar even higher, I think.