I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I swim like a fish and I have an amazing kick.

We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.

How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

It's fascinating watching the debates [of Hillary Clinton and Donald Trump], with the search for the new president. It's like a car crash, unfolding in front of your eyes. The level of personal attacks!

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