Afterwards we'll maybe go to the Four Seasons for lunch. We might meet friends there or else have people over to the house.

I've been experimenting a lot with very slow cooking at home - confits of chicken and goose that might cook for 24 hours, and a leg of venison studded with garlic and juniper berries that takes about 10 hours. It's sublime.

In the afternoon we go for a walk or visit an exhibition, often meeting up with friends. In the autumn we went mushroom picking in Wicklow, down around the Devil's Glen and Powerscourt. I'm a keen photographer so I always bring a camera.

Sunday evening is taken up with homework for Conor and we've been trying to help him with study plans while getting him to do the work himself.

We wouldn't usually go out but we might rent a movie that we can all watch together. I prefer films to television. I saw Perfume last Sunday and thought it was amazing. I cook again in the evening, fish mainly and a dessert. I'll have a glass of wine too. We have a routine of eating two meals a day together as a family. It's important for talking and arguing.

The restaurant is closed at the moment because we're in the middle of a big re-vamp. The hardest thing to get right in any restaurant is the product, the food, and we're happy that we've done that. Now we're sorting out the room, so that it complements the food and represents us and our personalities and our food. We're working with 1100 Architects from New York and, because we don't have backers and Muriel and I are paying for everything ourselves, we're not throwing money at it, we're taking our time and putting a lot of care and thought into everything that we're doing. There's going to be a chocolate brown carpet, a domed ceiling and subtle lighting.

We're putting in a canapé bar overlooking the kitchen, so that people will be able to sample the food for a very reasonable price.

Everyone's in such a rush now, we're trying to slow it all down, to capture a moment, to give people time to talk. We're making the room more seductive, more user-friendly, more intimate, quieter. We're going to be offering people the choice of a 5-, 8- or 14-course meal, using local produce wherever possible, that might take anything up to four or five hours. We re-open on 5 February and I'm really excited about it. But I still won't be open on Sundays.