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

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

Videoing, lifting it, prodding it, and five minutes later they might even eat it! That first approach to the naked eye is crucial, so when you see pictures coming through on your social media, it does push you to be a little more creative and raise the bar a little bit higher.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

[ Full English breakfast] it's what we grew up with! It is the one big treat that the kids get on the weekend - it's good family time.

It's learning your craft and understanding what it takes to survive in this industry. On the back of exposure from TV to books to Rachel Ray to Martha Stewart, the customer's integrity is far greater than every before. As a nation, just like the U.K., we don't complain enough. The more we complain in this country the better our restaurants will be.