Best to start at the bottom & gradually climb up. It's much more fun, too.

Growing up in Britain, we didn't have much, worked for everything. To leave food on the plate, Mom classed it as being rude and so we ate because we were hungry, not ate because we had a choice in the fridge.

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

In any situation, location is crucial.

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.

You know how arrogant the French are - extraordinary.