However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb-even if you've brought the pan to the table.

I think pressure's healthy, and very few can handle it.

I didn't get depressed, I don't get depressed.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

The amount of customers who take pictures before they eat is insane.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.