Being a chef is the best job in the world.
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.
I act on impulse and I go with my instincts.
My father was a swim teacher. We used to swim before school, swim after school.
I grew up in a funny way.
I swim like a fish and I have an amazing kick.
Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
I am the most unselfish chef in Britain today.
I mean, families are weird.
I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
I won't let people write anything they want to about me.
There is a level of snobbery and fickleness in L.A.
Would I swap what I have achieved as a cook if I could have been as successful as a footballer? Definitely.
I was a naturally aggressive left-back, a cut-throat tackler.
I didn't get depressed, I don't get depressed.
It's vulgar, coming from where I do, to talk about money.
I am a chef who happens to appear on the telly, that's it.
I want my kids to see me as Dad, for God's sake, not a television personality.
The problem with Yanks is they are wimps.
They say cats have nine lives. I've had 12 already and I don't know how many more I'll have.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
Kitchens are hard environments and they form incredibly strong characters.
We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.
If I relaxed, if I took my foot off the gas, I would probably die.
I've had a lot of success; I've had failures, so I learn from the failure.
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
You don't come into cooking to get rich.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
If I can give you one strong piece of advice, when you go away for that romantic weekend, whatever you do, do not accept or take the upgrade to the honeymoon suite.
I still love football, though, and I think cooking is like football. It's not a job, it's a passion. When you become good at it, it's a dream job and financially you need never to worry. Ever.
I'm quite a chauvinistic person.
I am what I am. A fighter.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
I suppose your security is your success and your key to success is your fine palate.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
Cooking today is a young man's game, I don't give a bollocks what anyone says.
When you cook under pressure you trade perfection.
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.