We’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.
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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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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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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Instant gratification is bringing this planet to its knees.
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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 always say what I think to be amusing.
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The world’s most competitive man, my dad. Wouldn’t let us win at Monopoly… he wouldn’t cut any slack for his children.
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My dad is the best and funniest newspaper columnist. There is nobody anywhere near as good.
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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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My sister’s also very, very competitive but she is more concerned than I am with being liked. So she hides it away. I try to make my competitiveness part of my charm.
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Being a success in the world, having total control of one’s life, is about being able to take or leave things.
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I have quite good general knowledge and I had a very drilled education from an early age. I do know more than most people.
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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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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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I know more than most journalists. I know more than most columnists on big, important newspapers.
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In the beginning, we huddled in cities for our own protection.
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