If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.