“I’ve had a lot of success; I’ve had failures, so I learn from the failure.”

When you cook under pressure you trade perfection.

I don’t run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.

Push your limit to the absolute extreme.

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

Kitchens are hard environments and they form incredibly strong characters.

It’s vulgar, coming from where I do, to talk about money.

They say cats have nine lives. I’ve had 12 already and I don’t know how many more I’ll have.

Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

I’d like to think I’m a great teacher.

I want my kids to see me as Dad, for God’s sake, not a television personality.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilt milk. I’m too busy looking for the next cow.

I think pressure’s healthy, and very few can handle it.