It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.

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.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

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

I like finding talent. That's what really turns me on, I suppose.

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."

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.