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

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.