Nicola Sturgeon Quotes

I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine... and curry... and cheeses.

I am very aware of how warmly Scotland is regarded around the world, and a vote for self-determination would raise our international profile even further, with lots of benefits for Scottish arts and culture.

Obama has made America cool again - and more than that, he's made his own brand arguably the most powerful the world has ever known.

My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.

If a D.C. event doesn't have crab cakes, it's low-rent and you need to flee.

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

I don't believe that you have to be a cow to know what milk is.

When I used to do the Edinburgh Festival, there was a bunch of guys selling fresh oysters and I'd eat ten daily - marvellous.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

If I had the choice between smoked salmon and tinned salmon, I'd have it tinned. With vinegar.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.

I love roasted beets with goat cheese. I am also a fruit addict.

I don't think there was ever a dish that changed my life. I certainly remember a constant series of things that I had for the first time and thought, 'Where has this been all my life?' One was brie. I mean, oh my God! One was my first soft-shell crabs.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.

My favorite snack is caviar.

I eat everything. I still like to go to Peter Luger once in a while.

There's no doubt about it: people want local, real food.

I love everything from ice cream to prawns.

Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.

I thrive on cheese and champagne.

We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to everybody.

Love me some oysters. I always try them in different countries and cities.

School lunch should be made fresh on the premises every day. Our children deserve that respect.

Have caviar if you like, but it tastes like herring to me.