We're Fragile, Fragmented Souls Who Are Very

I Think When We Opened In 2001, It Was Holy Ground. There Was Nothing Here. Back Then, Being On The Dubai Creek Was An Amazing Position, And I Would Come One Or Two Times A Year, Max. Now It's So Different. The Travel Dilemma Has Disappeared And It Is So Easy To Get To Dubai. What Is It, Seven Hours From London? It's Pretty Easy.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

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.

If My Last Supper Was Ever Going To Be Cooked By A Chef, It Would Have To Be Thomas Keller.

I Love Eating Out. I Don't Deny That. But I Don't Want 12 Or 15 Courses Because The Chef Wants Me To Taste This Or Taste That. I Just Want To Be Able To Decide.