The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

We're fragile, fragmented souls who are very sensitive to criticism.

I came up from a difficult background.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

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

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.