I started writing because it was about making my friends laugh, and when you're talking to your friends, you can't bullshit.
Eating out doesn't have to be a formula. Eating out is about having fun. I get really frustrated when it's badly done.
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.
There's always the standard six people you can hire that have played all these villains in Hollywood. Instinctively, when they come on screen, you know what's going to happen. You don't know the story, but you know what they do.
I regard Heart-Master Adi Da as one of the greatest teachers in the Western world today.
Throw a theory into the fire; it only spoils life.
There is already too much truth in the world - an overproduction which apparently cannot be consumed!