I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef’s table… Unless they can identify what they’re tasting, they don’t get to cook it.

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.

When you cook under pressure you trade perfection.

Swearing is industry language. For as long as we’re alive it’s not going to change. You’ve got to be boisterous to get results.

As a soccer player, I wanted an FA Cup winner’s medal. As an actor you want an Oscar. As a chef it’s three-Michelin’s stars, there’s no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.