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

I actually quite like [social media]. It's spontaneous, you don't really have to commit to it and I enjoy the interaction. Also, I have never sworn on there, not once.

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.

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 pressure's healthy, and very few can handle it.

You know how arrogant the French are - extraordinary.

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.