Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.

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

It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!

Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.