I have a tailor now, I have a doctor, a wine merchant, a jeweller, a gardener, a cleaner, and a nanny. It was clearly ridiculous that I did not have a hairdresser. So I got one.
GILES CORENWe’ve got rid of subeditors because we don’t need them. Because they were never necessary. They were just fetchers and gophers. They had a job, which has been superannuated by technology.
More Giles Coren Quotes
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At home, we have fish and greens, fish and greens – maybe salmon steak with curried lentils. No poncy cooking goes on, we don’t have dinner parties, we don’t entertain.
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People think you get paid millions by the BBC if you’re famous, but me? Me, I’m in the Premier Inn in Gillingham.
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I was 41 when I became a dad. I try to be as much fun as my father was, but I’m at home more – and less of a disciplinarian.
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Gentile smoked salmon is all… muscular and smells of smoke. It’s not very fatty. They don’t understand – smoked salmon should be almost spreadable! So you give them the real stuff and they can’t believe how delicious it is.
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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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My dad is the best and funniest newspaper columnist. There is nobody anywhere near as good.
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Mineral 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.
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How clever am I? I’m really quite clever. I mean, look, I’ve got a first-class degree from Oxford.
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Of course you can get a decent mouthful of food in New York. You can get a decent mouthful of food in Nairobi.
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The first thing I remember is that my dad had a big iron Olivetti typewriter and he worked all night.
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I used to be so angry. I think back to my early days as a critic in the late 1990s, and I blush.
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I know more than most journalists. I know more than most columnists on big, important newspapers.
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We built walls around them with slits through which to fire arrows at scary, cross-eyed rural people, and brought our food and family inside because they were the safest places to be.
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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 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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