I Cook For A Living; I'm Not

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.

We Are About Creating A New Wave Of Talent. We Are The Manchester United Of Kitchens Now. Am I Playing Full-time In The Kitchen? I Am A Player-coach.

There's A Bond Among A Kitchen Staff, I Think. You Spend More Time With Your Chef In The Kitchen Than You Do With Your Own Family.

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.

I Don't Think It's A Good Advert For Any Restaurant, A Fat Chef, And Secondly, Who Wants To Eat A Dessert When The Chef's A Fat Pig.