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.

Focus on your customers and make that restaurant synonymous to where you are in terms of area.

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.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

I've had a lot of success; I've had failures, so I learn from the failure.

I'm Gordon Ramsay, for goodness sake: people know I'm volatile.