Paul Hollywood Quotes

I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.

Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.

If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.

A lot of restaurants serve good food, but they don't have very good service.

There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.

Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.

No tablecloths, silver cutlery, fine porcelain, sommeliers, or deep wine lists - that's fine. But no service or hospitality? That's going too far.

The Kennedys tried to avoid using the big U-shaped table, but when they couldn't, they had several tricks - including keeping the flowers simple - to keep it from appearing overly stiff and formal.

When you got to the table you couldn't go right to eating, but you had to wait for the widow to tuck down her head and grumble a little over the victuals, though there warn't really anything the matter with them. That is, nothing only everything was cooked by itself. In a barrel of odds and ends it is different; things get mixed up, and the juice kind of swaps around, and the things go better.

My notion of an elegant table is you don't leave the knife sticking out of the mayonnaise jar.

Good service can save a bad meal, but there is no level of food that can save bad service.

If you're at a restaurant and someone asks, 'Fresh pepper?,' the answer is yes. When people shake off the fresh pepper, they clearly have no interest in living a full life. Same thing goes for grated Parmesan. Why would you turn that down?

For me, a great meal is a collision of company, environment, ambient temperature, the waiters, where you are emotionally.

I think my service is better than my food... I focus so much on the service.

Owning flatware makes me feel like a grown-up. That and knowing that flatware is called flatware.

Ultimately, the bread and butter of McDonald's is delivering great service, great quality food, at affordable prices day in and day out.

I want to take Chinese cooking to the next level and bury the takeaway mentality.

One of the things that happens to you if you write about restaurants - one of the reasons restaurant critics are the real heroes - is that whenever anyone has a grievance about any aspect of the business, they tell you about it.

I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.

At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.

People hate to go out to eat with me because they know I'm going to send it back. Like, I'm trying to order simple. But don't blame me if you bring out the wrong stuff.

I learned from McDonald's that we can do great things from a marketing and advertising perspective, but if the experience at the restaurant isn't superior, it might not matter.

A plate of food hits the table, lands right in front of you. One of two things happens. Either you sit up and look at it and react to it, or nothing happens. If nothing happens then that restaurant is stuck in mediocrity forever.

Speake not of a dead man at the table.