[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.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.

One thing I can't afford to get sucked up in is the trend formation of restaurants here. I've invested heavily. We have a ten-year lease. More importantly, the style, the feel and the décor of the dining room is vibrant.

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.

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.