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

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

How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.