I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

I'm not critic-proof, and I still take it personally, but I take it less personally now.

Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

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.

Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.

There's no bigger pain anywhere in the world than a vegetarian.