Being a chef never seems like a job, it becomes a true passion.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

The amount of customers who take pictures before they eat is insane.

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

I am well aware that a chef is only as good as his last meal.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

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