I Was A Naturally Aggressive Left-back, A

[long Island] Is Buoyant, It's On The Outskirts Of Manhattan, And So They Have Access To Phenomenal Restaurants.

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.

Cooking Today Is Far Greater Than It Ever Was, And More Importantly, A Chef's Role Today Has Changed Dramatically Over The Last Decade.

I Am The Most Unselfish Chef In Britain Today.

It Goes Back To The Early Days In The Kitchen Where You Would Be Tasting Dishes All Night Long, So The Last Thing I Want To Do In The Morning Is Eat. Chefs Generally Tend To Be Grazers.