I have very eclectic tastes.
Stay with what's happening locally. It's really important.
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.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.
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.
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.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
Shame was an emotion he had abandoned years earlier. Addicts know no shame. You disgrace yourself so many times you become immune to it.
To have common glories in the past, a common will in the present; to have done great things together; to wish to do greater; these are the essential conditions which make up a people
I don't think he'd [Andy Warhol] be that amazed because he was so driven to be the Picasso of the second half of the 20th century.
I couldn't imagine living the way I used to live. Now people come up to me from the drug days and go, 'Hi, remember me?' And I'm going, 'No, did I have sex with you? Did I take a dump in your tool box?'