There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

Stop taking things personally. Throughout the time with "Kitchen Nightmares" and "Hotel Hell," when they work, you don't get any praise. When they fail, you get blamed. You're f - ed either way, but it doesn't stop me doing them, I think.

Certainly in business terms, considering how thriving the market is. Understanding what people want is essential. We have a team on the ground whose job it is to keep tabs on what's good, whether it's a tapas bar in Barcelona, or an amazing fish and chip shop in Yorkshire.

Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.

We have never done anything in a cynical fake way