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
“This particular restaurant is one where you have to call three months in advance—or six, or eight, don’t ask me. Personally, I’d never want to know three months in advance where I’m going to eat on any given evening, but… — Herman Koch Copy Share Image
