Very few restaurants do five services a day - breakfast, lunch, afternoon tea, cocktail, theatre and dinner - and because of that we can offer something for everyone.

I was a naturally aggressive left-back, a cut-throat tackler.

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

Certainly in business terms, considering how thriving the market is. Understanding what people want is essential. We have a team on the ground whose job it is to keep tabs on what's good, whether it's a tapas bar in Barcelona, or an amazing fish and chip shop in Yorkshire.

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

How are these people deserving huge payouts for losing weight when they should have done it without the camera or without a team helping them? Then, six months later you go back and find out where they are, and they're in a worse state than they were in before they joined the f - ing show. Then they blame the producer.

My father was a swim teacher. We used to swim before school, swim after school.