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

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

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

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

No one saw the recession coming. The UK businesses were solid as a rock, but the issues we had were in Paris, New York and LA. For every pound we were making here we were losing two pounds abroad.

I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.