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.

It has always stood for f***ing great food.

We outsmarted ourselves and raised the bar even higher, I think.

I cook for a living; I'm not a scheduler.

I act on impulse and I go with my instincts.

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

I'd like to think I'm a great teacher.