It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

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

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

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.

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.