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.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

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.

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

When you cook under pressure you trade perfection.