Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.

Kitchens are hard environments and they form incredibly strong characters.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

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.

They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.

I think reality TV now needs a big kick up the a - to get creative and be meaningful, I think. Otherwise, people are becoming famous for having no talent, based on pure exposure. That's the grating part.

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.