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

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.

You don't come into cooking to get rich.

Cooking today is a young man's game, I don't give a bollocks what anyone says.

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.