Londoners are really good at dealing with any crap that's thrown at them. We hunker down, we grit our teeth and we… — Andi Oliver Good Copy Share Image
There's something about garnering success as you get older that means you're ready for it. I feel a lot of things would… — Andi Oliver Feel Copy Share Image
There's a honey-baked chicken dish I've done for 45 years at least. Our kids crave it, whether happy or sad. — Andi Oliver Chicken Copy Share Image
There's this idea that at 53 somehow you're winding down. Rubbish! — Andi Oliver Down Copy Share Image
Miquita and I get so frustrated going into beauty shops that are supposed to cater for Black women and being met by… — Andi Oliver Beauty Copy Share Image
I don't think my two loves - music and food - are that different. They've certainly served me well. — Andi Oliver Food Copy Share Image
How can knowing more be a bad thing? You can only look each other in the eye when you know the history… — Andi Oliver Bad Copy Share Image
Crisp on the outside, fluffy on the inside - in Caribbean cooking we love a fritter. It's a brilliant way for a… — Andi Oliver Cooking Copy Share Image
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. — Andi Oliver Different Copy Share Image
I think people make things a bit dense when they don't need to be. — Andi Oliver I think Copy Share Image
My own mother drilled into me the importance of looking after your skin. — Andi Oliver Looking Copy Share Image
I broke both my legs in a hit-and run accident when I was 26. — Andi Oliver Accident Copy Share Image
Everything should feel special at Christmas. Everything that goes on the table should feel like it's got a little party hat on. — Andi Oliver Christmas Copy Share Image
I call people darling, because I can't remember anybody's name. — Andi Oliver Because Copy Share Image
There are not many people who can discern between fenugreek, green cardamom, black cardamom, caraway and turmeric at the drop of a… — Andi Oliver Black Copy Share Image
My dad always cooked with molasses, he would put it in cakes and curries, mutton stew or beef casserole. — Andi Oliver Always Copy Share Image
I learned a beautiful way of cooking lamb when I was in Morocco, which is a technique where I poach it first… — Andi Oliver Beautiful Copy Share Image
I think of books as like a life raft. They save us from mundanity, they draw us to a poetic, multi-faceted world.… — Andi Oliver Books Copy Share Image
I grew up in Suffolk and was constantly yearning to find a place where I felt at home. Somewhere I could live… — Andi Oliver Find Copy Share Image
A lot of the time, it's a European man talking about a Caribbean experience, observing it from outside. We wanted to show… — Andi Oliver Experience Copy Share Image
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,… — Andi Oliver American Copy Share Image
