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.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

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

I'm quite a chauvinistic person.

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

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

I'm actually not really a breakfast person.