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.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

I grew up in a funny way.

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.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

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