The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.

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.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

I think when we opened in 2001, it was holy ground. There was nothing here. Back then, being on the Dubai Creek was an amazing position, and I would come one or two times a year, max. Now it's so different. The travel dilemma has disappeared and it is so easy to get to Dubai. What is it, seven hours from London? It's pretty easy.

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.