The secret is to make sure the business is running to perfection, with or without me.

I hate it when people just downright copy. I hate it.

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

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.

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've always said that I think females make the best chefs anywhere in the world.