Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.

You don't come into cooking to get rich.

The most fascinating change for me was watching how the standard of the food depleted the higher you became and watching the way that food dehydrates 10 times quicker,

I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.