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

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

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.

How many restaurants do we know across the world that customers visit once and once only?

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

I was a naturally aggressive left-back, a cut-throat tackler.