I want my kids to see me as Dad, for God's sake, not a television personality.

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.