I Shoot From The Hip.

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

The Pressure On Young Chefs Today Is Far Greater Than Ever Before In Terms Of Social Skills, Marketing Skills, Cooking Skills, Personality And, More Importantly, Delivering On The Plate. So You Need To Be Strong. Physically Fit. So My Chefs Get Weighed Every Time They Come Into The Kitchen.

We Launched It In The London Branch - Phenomenal Sausages, Incredible Eggs, Homemade Baked Beans, Black Pudding - And It's Something I Wanted To Bring To Dubai.

First Of All, For Me The Secret Is In The Ingredients. You Don't Need To Start Spending Fortunes On Organic Foods And Start Becoming Way Over Budget. The Better The Ingredient, The Littler That Needs Doing To It.

Long Island For Me, It's Producing More Chefs Coming Out Of There Than Paris.