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.

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 everyone could just cook properly I wouldn't have a problem.

Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

Best to start at the bottom & gradually climb up. It's much more fun, too.

I've always said that I think females make the best chefs anywhere in the world.