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

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

We have never done anything in a cynical fake way

I think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

[I spend a] lot [time travelling]. Between the restaurants, filming for TV, producing MasterChef, seeing the kids... it's pretty constant.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.