From 16 To 26, No One Really

One Thing I Can't Afford To Get Sucked Up In Is The Trend Formation Of Restaurants Here. I've Invested Heavily. We Have A Ten-year Lease. More Importantly, The Style, The Feel And The Décor Of The Dining Room Is Vibrant.

In Order To Create A Little Bit Of Confidence, Start Cooking With Pasta. Pasta Is Phenomenal. Once You've Cooked Pasta Properly For The First Time It Becomes Second Nature.

[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.

Running Started As A Way Of Relaxing. It's The Only Time I Have To Myself. No Phones Or E-mails Or Faxes.

My Mum Doesn't Enjoy Sometimes Listening To Me Tell Staff Off, And I Say To My Mum, It's A Kitchen, Not A Hair-dressing Salon.