If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.

Having worked my a - off over here for the last 10 years really hard, really f - ing hard, to see that unfolding every Tuesday and then watching the interviews, and the Megyn Kelly ... It's just extraordinary. It's quite a horrible situation because something needs to happen to stop this thing [Donald Trump] from becoming one of the most embarrassing scenarios ever in the history of politics.

Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.

Bake some bread. Make a focaccia bread or bake a whole mill loaf. Do something creative, and then put the labor of love into it in the beginning. When you take that bread out of the oven and you eat it an hour- and- a- half, two- hours later, you start to appreciate it more and then you eat less because you worked so hard to make it, you appreciate it in a much better way.

I like finding talent. That's what really turns me on, I suppose.

I am well aware that a chef is only as good as his last meal.

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.