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

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.

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

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

Kitchens are hard environments and they form incredibly strong characters.