You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

Do I shout, belittle or swear? No. I have sufficient confidence within myself to control my environment just by my presence, just by working hard and leading from the front.

I have no regrets in my life. If not for the mistakes that I made I would not be the man I am today.

It's not about what you achieve, it's actually what you do for your industry and that's what I think is important. And when people look at me and they see my achievements with the restaurants do you know what I think? I think I did more than that. What I achieved was teaching young men and young women when they were young and inspiring them.

Mother Nature is the true artist and our job as cooks is to allow her to shine.

If you are not extreme, then people will take shortcuts because they don't fear you.

I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.