The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

How many restaurants do we know across the world that customers visit once and once only?

Can you imagine the headlines if I gave someone food poisoning? They'd hang me off Tower Bridge by my ballbag!

My mum doesn't enjoy sometimes listening to me tell staff off, and I say to my mum, it's a kitchen, not a hair-dressing salon.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

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.

[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.