It doesn’t matter how much of a hurry you think you are in. Be one of the people for whom ten minutes does not make a difference.
GILES CORENI 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.
More Giles Coren Quotes
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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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The way I write possibly shouldn’t be turned on serious things.
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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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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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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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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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I used to be a very angry person, I used to throw things and break them. Then I had five years of constant psycho-analysis, and I don’t get angry any more.
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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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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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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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He was a staffer at Punch but in the evening he wrote columns for the Evening Standard and The Times.
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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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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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Gradually, I developed opinions about food, and my French friends taught me that you have to complain in a restaurant.
GILES COREN