From 16 To 26, No One Really

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.

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

Stop Taking Things Personally. Throughout The Time With "kitchen Nightmares" And "hotel Hell," When They Work, You Don't Get Any Praise. When They Fail, You Get Blamed. You're F - Ed Either Way, But It Doesn't Stop Me Doing Them, I Think.

To Have 95% Of The Ingredients Sourced, Food And Wine, Within 100 Miles Radius, That's A Dream Come True For Any Chef.

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.