In Any Situation, Location Is Crucial.

When You're A Chef, You Graze. You Never Get A Chance To Sit Down And Eat. They Don't Actually Sit Down And Eat Before You Cook. So When I Finish Work, The First Thing I'll Do, And Especially When I'm In New York, I'll Go For A Run. And I'll Run 10 Or 15k On My - And I Run To Gain My Appetite.

Pressure's Healthy. It Becomes Stressful When You Can't Handle That. I Mean, If You Don't Want To Become Pressurized In This Environment, Then Don't Be A Chef.

Would I Swap What I Have Achieved As A Cook If I Could Have Been As Successful As A Footballer? Definitely.

I Am Happy For Them All: Angela Hartnett, Jason Atherton, Marcus Wareing, Mark Sargeant.

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.