If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

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.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

Kitchens are hard environments and they form incredibly strong characters.

Jack, my 16 year old, was in knots a couple of months back, studying for Latin. I said, "Mate, you've got no interest in Latin. You don't want to go into it after, so drop it." He said, "No, I can't. I'm going to get bullied at school because all my mates are in there." There's a prime example of why no one cooks at school. You're studying Latin, you've got no interest.

When you find a guy who is powerful, a big father figure, you latch onto him immediately.

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.