No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

I'm quite a chauvinistic person.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

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

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

Stopping the junk food and Eating well is partially about cooking well and having the skills to do that.