I quite like that jeopardy, those up-against-the-wall odds. I don't like it when it's over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.

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.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

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

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.

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.