There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

Kitchens are hard environments and they form incredibly strong characters.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

I shoot from the hip.

I'm quite a chauvinistic person.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.