I've been in New York for 15 months. Winning two stars in the Zagat number one best newcomer within ten months of opening in New York has taught me a big lesson.

Chelsea has always been a foodie heaven and it will never change in that respect.

Why can't it be a curriculum? Why can't it be a life skill that they learn just to look after themselves in terms of a healthy way of eating? I think we need to shake up that whole curriculum and give them a little bit more of a lifestyle early on, before they leave school at 18.

It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.

Long Island for me, it's producing more chefs coming out of there than Paris.

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.

I suppose I might be a player-coach nowadays. I'm a great teacher, and I enjoy teaching. But I'm glad I got injured and ended up turning to cooking. It was an accident but the happiest one of my life.