“I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.”
“I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.”
Nigel Slater
“Almost anything is edible with a dab of French mustard on it.”
Nigel Slater, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater“It is the deep, salty stickiness of food that intrigues me more than any other quality.”
Nigel Slater, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater“Pamper a tomato, overfeed it, overwater it and you will get a Paris Hilton of a tomato.”
Nigel Slater, Tender: Volume I: A Cook and His Vegetable Patch“I cannot go any further without mentioning my favourite biscuit of all time, now sadly, tragically, extinct. The oaty, crumbly, demerara notes of the long-forgotten Abbey Crunch will remain forever on my lips. I loved the biscuit as much as anything I have ever eaten, and often, in moments of solitude, I still think about its warm, buttery, sugary self.”
Nigel Slater, Eating for England: The Delights and Eccentricities of the British at the TableAll in One Creative & Marketing Platform to tell stories at scale
