I Came Up From A Difficult Background.

If I Relaxed, If I Took My Foot Off The Gas, I Would Probably Die.

When You Cook Under Pressure You Trade Perfection.

I Act On Impulse And I Go With My Instincts.

If You Want To Become A Great Chef, You Have To Work With Great Chefs. And That's Exactly What I Did.

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.