I am the most unselfish chef in Britain today.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.

We have never done anything in a cynical fake way

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

If everyone could just cook properly I wouldn't have a problem.

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

I'm actually not really a breakfast person.