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

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.

My childhood favourite is mum's shepherd's pie, Yorkshire pudding and roasted potatoes. I remember coming home from school and going to the kitchen to help her. It's because of her that I discovered my love for cooking.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.