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

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

How many restaurants do we know across the world that customers visit once and once only?

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.

Stay with what's happening locally. It's really important.