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Food Quotes by Andi Oliver

39 Food quotes by Andi Oliver

All Food quotes Andi Oliver’s page

A honey‑baked chicken has been on the table for decades, and kids chase it whether they’re happy or sad. Oliver points out that Caribbean cooking loves a crisp‑on‑the‑outside, fluffy‑inside fritter that shines without meat. He also reminds us that barbecue and jerk chicken come from Taino‑Indian roots, not just America.

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Food, music and family. What else is there?

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Cooking should be fun.

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I dream about recipes and cooking.

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Lamb is one of my favourite cuts of meat.

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Food and music have always been the pillars of my life.

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A great barbecue to me is all about abundance and gathering together!

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I love pastries of all kinds, but I don't feel guilty about it.

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When people are in trauma they need the love of food.

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For some reason I didn't expect it to be so food centric in the south of Sweden.

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Every island has its own version of Caribbean food.

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The foods we love reveal a lot about who we are.

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I remember standing on the stool next to Mum and making white sauce for a cauliflower cheese for the Sunday meal when…

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There's a honey-baked chicken dish I've done for 45 years at least. Our kids crave it, whether happy or sad.

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There's a heartiness, an enveloping and velvet nature to Swedish home cooking that I love.

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I used to do a supper club and they oversold tickets. I literally didn't have enough food. I had to make a…

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The world we live in is a multicultural one, but food is a great leveller, a universal symbol for friendship, a simple…

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People don't know barbecue is a Taino-Indian words. They think it's American! And jerk chicken is from the Maroon and Taino people,…

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Gemma Austin, Phelim O'Hagan and Chris McKlurg... Northern Ireland produces some amazing chefs.

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The excellence, the beauty, the poetry, the magic is what food is about and that comes from all parts of the world.

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My favourite restaurant is Cornerstone by Tom Brown. It's one of those places where not one bite is ever wasted, every morsel…

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Saltfish reminds me of every Christmas we ever had as kids. Mum used to make it the traditional Antiguan way, cooked up…

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All the things that served me as a musician serve me as a cook. Being an artist is about communicating something deep…

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I learned a beautiful way of cooking lamb when I was in Morocco, which is a technique where I poach it first…

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There's a Guyanese pepperpot that's a completely different dish to the Antiguan dish. And then they don't really make pepperpot in Jamaica.

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Cornmeal pudding is a Caribbean staple. What Italians call polenta, we call cornmeal, and you can get it in any supermarket.

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You can eat cornmeal pudding with some cream as a sweet dish, or combine it with salty and savoury things such as…

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A chow is the most simple and delicious little thing, a bit like a super-fresh, zingy chutney.

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Crisp on the outside, fluffy on the inside - in Caribbean cooking we love a fritter. It's a brilliant way for a…

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Cooking is a meditative, soul-soothing, gorgeous thing. When people say it stresses them out, I think, oh dear, what's gone wrong?

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People have travelled through the Caribbean islands for all sorts of reasons and left their imprint in the DNA and the food.

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I don't think my two loves - music and food - are that different. They've certainly served me well.

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My family are from Antigua and out there, we eat a lot of avocados, with salt fish and soused pork and plantain.

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In Barbados, you have a beer with your food at 8 A.M. on a Saturday morning and basically go on a pub…

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The way people view Caribbean cuisine is through a very, very narrow lens. It's not all Bob Marley and 1975 and reggae.…

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It's frustrating when people talk about Jamaican food as a general word for Caribbean food - there's nothing wrong with Jamaica, but…

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My dad always cooked with molasses, he would put it in cakes and curries, mutton stew or beef casserole.

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The simple act of recalling a favourite food connects us to intensely personal memories.

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My mum was more of an everyday kind of come-home-from school-cook and my dad, more of an event cook - he would…

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There are some surprising stories behind the dishes that hold a special place in our hearts.

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More by Andi Oliver

Londoners are really good at dealing with any crap that's thrown at them. We hunker down, we grit our teeth and we get on…

There's something about garnering success as you get older that means you're ready for it. I feel a lot of things would have been…

There's a honey-baked chicken dish I've done for 45 years at least. Our kids crave it, whether happy or sad.

There's this idea that at 53 somehow you're winding down. Rubbish!

Miquita and I get so frustrated going into beauty shops that are supposed to cater for Black women and being met by staff who…

I don't think my two loves - music and food - are that different. They've certainly served me well.

I struggle with my weight - up and down like a yo-yo.

How can knowing more be a bad thing? You can only look each other in the eye when you know the history the world…

Crisp on the outside, fluffy on the inside - in Caribbean cooking we love a fritter. It's a brilliant way for a dish with…

There's a Guyanese pepperpot that's a completely different dish to the Antiguan dish. And then they don't really make pepperpot in Jamaica.

I think people make things a bit dense when they don't need to be.

My own mother drilled into me the importance of looking after your skin.

Punk gave us an engine and it taught us to be self-fulfilling.

I broke both my legs in a hit-and run accident when I was 26.

Everything should feel special at Christmas. Everything that goes on the table should feel like it's got a little party hat on.