I Am What I Am. A Fighter.

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.

I Don't Like Looking Back. I'm Always Constantly Looking Forward. I'm Not The One To Sort Of Sit And Cry Over Spilt Milk. I'm Too Busy Looking For The Next Cow.

That's The Problem. Anyone Can Go And Buy A Restaurant. I Want To Be At That F - Ing Dinner Party Where They Say, "hey, Bill, Your Food's Great. You Should Buy Yourself A Restaurant." That's Not Right. Taking It Less Personally.

Being A Chef Never Seems Like A Job, It Becomes A True Passion.

Everything Has To Be Done For A Reason, And Everything Has To Be Done To Make Sense In Terms Of Running A Proper Business Today, And It's Not Just About The Food.