Push your limit to the absolute extreme.

I like finding talent. That's what really turns me on, I suppose.

How many restaurants do we know across the world that customers visit once and once only?

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

I'm actually not really a breakfast person.

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.

The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.