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.

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

It has always stood for f***ing great food.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

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

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

If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.