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.

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.

That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.

I'm actually not really a breakfast person.

I have to say, opening up in New York taught me a lot about that level of attention to detail. London's a tough market, Paris is a tough market, but New York, well, that's extraordinary.

I'm quite a chauvinistic person.

It's amazing. Long Island, I don't know really. It's quite a fascinating area.