To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

The parents are the issue, because it's not the kids' fault. They're the ones on the playground getting the s - and the jokes and the bullying, because of their size and they're obese. It's not the kids, it's the f - ing parents.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

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.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.