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.
GILES CORENI’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.
More Giles Coren Quotes
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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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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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I tried to leave the city once, for one of those other places. And, my God, the silence. I could hear myself think, and found that I wasn’t. I am not designed to be lonely as a cloud.
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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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The way I write possibly shouldn’t be turned on serious things.
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There is nothing wrong with getting a bus. Nothing in any way demeaning about boarding a huge smelly communal vehicle that will rumble noisily and very slowly in the vague direction of the place you need to get to and then dump you half a mile away in the freezing wind and rain.
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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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When I was 16 my dad taught me to drive too. Furiously. Unable to understand why I couldn’t already do it – for driving, to him, was innate in the human. It was what separated us from the apes. And from the French, who weren’t much good at it either.
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I know more than most journalists. I know more than most columnists on big, important newspapers.
GILES COREN -
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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It was fine for my Polish Ashkenazi forebears to live on dumplings and potatoes, because they laboured in the fields. But that diet is unsuitable for an urban lifestyle.
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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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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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People like me make modern life intolerable.
GILES COREN