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.
GILES CORENI 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.
More Giles Coren Quotes
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As drivers desert the city I find myself clinging more and more to my father’s belief that a man without a car is not really a man.
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So what on Earth there isn’t to like about New York? I don’t know. But what you do also have is a load of very ordinary restaurants which you make a terrible fuss about which are really only very average. Which is fine. One doesn’t go to New York for the food.
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Not since Ancient Greece have cities been thought of as the ideal living environment for humans. And that was so long ago it predates the invention of trousers.
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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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Personally I ride a bicycle, travel by train and bus and campaign tirelessly for a car taxation system that will hammer ignorant, selfish, petty, fat, spoilt, stupid car abusers into giving up their addiction and walking.
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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.
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I come from a country where there’s a reputation for bad press.
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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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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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Have you ever been to the countryside? It’s so small. And there’s nothing to do.
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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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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 would go swaggering into restaurants in some ridiculous tramp disguise, challenging them to mistreat me, order the things I was least likely to enjoy, then hurl my plate aside in a fury and demand to see the manager.
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When I write I inhabit a personality that is and is not me.
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Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.
GILES COREN