I'm Quite A Chauvinistic Person.

Cooking Is About Passion, So It May Look Slightly Temperamental In A Way That It's Too Assertive To The Naked Eye.

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.

Growing Up In Britain, We Didn't Have Much, Worked For Everything. To Leave Food On The Plate, Mom Classed It As Being Rude And So We Ate Because We Were Hungry, Not Ate Because We Had A Choice In The Fridge.

I Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

You Know, Running A Restaurant Is Something You Have To Be Working At Each And Every Day; It's Not A Foregone Conclusion That You're A Success.