I Like Finding Talent. That's What Really

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

Very Few Restaurants Do Five Services A Day - Breakfast, Lunch, Afternoon Tea, Cocktail, Theatre And Dinner - And Because Of That We Can Offer Something For Everyone.

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.

The Secret Is To Make Sure The Business Is Running To Perfection, With Or Without Me.

The Thing Is, I Can Teach. I Can Teach Bloody Well. So Few Chefs Have That Level Of Generosity. I Demand A Lot, A F***ing Hell Of A Lot, But I Give A Lot Back.