Food attracts a kind of nerdishness like any other sort of passion, and 'Cooks' Questions' is for those people who want to find out more. — Sue Perkins Copy Share Image
I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge. — Sue Perkins Copy Share Image
I'm OK with my appearance. I have made my peace with it after a long and frankly exhausting battle. — Sue Perkins Copy Share Image
I wanted to set 'Heading Out' in a real world, a concept I originally struggled with, as I don't have a proper job. — Sue Perkins Copy Share Image
One day I would want to be an Egyptologist, the next day an ornithologist. I was an exhausting child. — Sue Perkins Copy Share Image
Whatever the critics make of 'Maestro,' I hope they don't call it a reality show. — Sue Perkins Copy Share Image
I have slight attention-span issues, so I will often wander off, and then I will be alerted - in inverted commas - when the… — Sue Perkins Copy Share Image
I have only really been able to ever intuit my sexuality through love. — Sue Perkins Copy Share Image
Before he died, my dad had three primary cancers over 20 years, and for four of those years, he was having chemo every day.… — Sue Perkins Copy Share Image
I'm always content. I hold much more store in contentment than happiness. — Sue Perkins Copy Share Image
“Memories are slippery bastards – bring them into the light, handle them too often, they’ll bend, change colour. Keep them in the dark and… — Sue Perkins Copy Share Image
It's so hard to do the right thing with a pen and a piece of paper and a set of abstract thoughts. — Sue Perkins Copy Share Image
