We outsmarted ourselves and raised the bar even higher, I think.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

Having worked my a - off over here for the last 10 years really hard, really f - ing hard, to see that unfolding every Tuesday and then watching the interviews, and the Megyn Kelly ... It's just extraordinary. It's quite a horrible situation because something needs to happen to stop this thing [Donald Trump] from becoming one of the most embarrassing scenarios ever in the history of politics.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.