I cook for a living; I'm not a scheduler.

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

We're fragile, fragmented souls who are very sensitive to criticism.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

You don't come into cooking to get rich.

In any situation, location is crucial.