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

The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.

I act on impulse and I go with my instincts.

I think reality TV now needs a big kick up the a - to get creative and be meaningful, I think. Otherwise, people are becoming famous for having no talent, based on pure exposure. That's the grating part.

I am what I am. A fighter.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

I like finding talent. That's what really turns me on, I suppose.