Club culture

I get up at 6.30am and have my breakfast, but I change what I have. Sometimes it's homemade muesli with fresh fruit and other times I eat grilled fish. Often I have a Japanese breakfast with rice and I always drink Japanese tea.

I'm in the office by 8am - it only takes 10 to 15 minutes by car. The first hour is spent checking faxes and catching up on the night before. Then I go round to the kitchen to say hello to the club manager and the staff. I check any special produce that has come in. If there are any problems I want to know about them. Then it's back to the office to see my secretary for an hour. We go through the mail and my daily schedule.

Once a week, at 10.30am I have a meeting with my department heads, club manager, party service manager and private room manager. This is for brain-storming, to discuss events and the day-to-day running of the business. I also meet Emma, my public relations manager, once a week. I listen to her because she's the expert in that field. There are certain things you have to do for the business while others you just have to say "maybe next time". I can't say no easily. I attend a daily meeting at 11am with the club manager, the chef and the restaurant manager to discuss the day's functions in detail.

At 11.30am I go back to the kitchen to check everything for lunch and I'm there until 2pm with a break to meet my customers at 12.30pm. I have lunch in the kitchen with the chef or a working lunch with my PA. I like to be around so if something does not look quite right I'm there in seconds.

I made the decision to have a private club 10 years ago. I always had to be different and innovative. I left two Michelin stars behind, but a club means you cook for friends so it's quite nice, just like a big family.

At 2.30pm, after lunch, I'm back in the office to catch up with messages and from 3pm I go out. I jog three to four miles, five times a week, on a treadmill at the Berkeley's health club. After that I have a cat-knap for about two minutes. I lie down and pass over the world. It's something I started 15 years ago; it means I'm ready for the next eight hours.

Then it's back to the office at about 5pm to sign letters and catch up with messages. I also try to clear the day of paperwork. Then I have one or two meetings, it could be interviewing someone for a job or an interview with a newspaper. By 6.30pm I'm back in the kitchen to see the chef and the staff.

I have a quick meeting with the club's restaurant manager, chef and private room manager to update ourselves. Then I'm in and out of the kitchen until I go home between 10pm and 11pm.

I usually have dinner at 7.30pm. I like plain food such as fish or salads. It's a relaxed meal. I always taste lots of food during service. I also enjoy eating out enormously. I love new concepts and to try new restaurants, but I tend to go back to the ones I know well. If I'm travelling I make a point of eating local food.

At home I sit down with the newspaper and a glass of wine. I go to bed at midnight or 12.30am.

I work every Sunday for a few hours to catch up with the paperwork. The club is open six days a week and we do a lot of event catering. I've also got the Mosimann Academy in Battersea where I spend about 50 days a year teaching.

I have not been on holiday for a few years because I'm one of those people who gets up and looks forward to going to work. I travel a lot and that's a break but I can't sit on a beach and do nothing. I work myself hard because I always strive to do better.