I am the most unselfish chef in Britain today.

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

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.

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 think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.

My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.

Being assertive and somewhat really firm has to be backed up with being fair.