I swim like a fish and I have an amazing kick.

It's vulgar, coming from where I do, to talk about money.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I've had a lot of success; I've had failures, so I learn from the failure.

[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 think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.