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

It's vulgar, coming from where I do, to talk about money.

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

A lot of people think that I am only in town when I'm doing the publicity circuit, but I actually come [Bread Street] regularly. I just don't publicise it.

We outsmarted ourselves and raised the bar even higher, I think.

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.