I have Gordon Ramsay to thank for my TV career because Channel 4 spent a long time trying to find him a sidekick for ‘The F Word’, then he suggested me, knowing I’d stand up to him.
GILES CORENMineral water is a preposterous vanity, either bottled in glass which is stupidly heavy to freight, or in plastic that ends up in one of the plastic patches the size of Texas occupying our oceans.
More Giles Coren Quotes
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I’m just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends who ape the New York restaurant scene and do it brilliantly. None of them would claim that the primary reason for going to their restaurant was the food.
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He was a staffer at Punch but in the evening he wrote columns for the Evening Standard and The Times.
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Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.
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I sleep nine hours every night, I have a little nap after lunch, and, if I’m going out for dinner, I sneak in an extra one before I head out.
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You can get a decent mouthful of food in Warsaw or Chad if you look hard enough. It’s just I wouldn’t actually go there looking for the food.
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But still I can never shake the feeling that buses are somehow beneath me. Which is why I have a rule regarding their use: I never, ever run for one. And nor should you.
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All I care about is that people who like me think I’m funny. I get on with writing pretty straight-down the line, old-fashioned stuff.
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I had become mean and stupid and deliberately hurtful because that is what is expected of restaurant critics. Of critics in general.
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People like me make modern life intolerable.
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Where my dad taught me everything about writing, Graham Paterson, who gave me my first job at The Times, taught me everything about journalism, which is that it’s no big deal, and it’s more important to have a glass of wine.
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World cross-fertilization is fantastic. Immigration across the world has led to all kinds of fantastic new and exciting kinds of food being available. And there’s all kinds of different kinds of restaurants.
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The good fortune of my life, which has been to turn those glittering nights into my job, all came from there.
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The way I write possibly shouldn’t be turned on serious things.
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My time in Paris was an education in both the grimness of a relentless, grinding day job and the joys of nights in glittering restaurants.
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I’m not a mad, crazy foodie. But I have strong opinions and I know a lot about food.
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