What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

Push your limit to the absolute extreme.

A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

Chelsea has always been a foodie heaven and it will never change in that respect.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."