First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

Someone sent me a picture of my name that was tattooed on their a***! The first thing I said was, the least you could have done was spell it properly!

If a chef says to you that he sits down and eats dinner before service, then it's bulls***. And if they do, then I'd tell them that they are a fat f***! You shouldn't indulge, because you need to keep your palate on edge, and keeping it on edge is all about small attention to detail and tweaking along the way.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

Being assertive and somewhat really firm has to be backed up with being fair.

Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.