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Tea-shops were to become my favourite haunts in England.

When it comes to cakes and puddings, savouries, bread and tea cakes, the English cannot be surpassed.

There's a lot of fantasy about what Scotland is, and the shortbread tins and that sort of thing.

A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.

Well, you know... I grew up in postwar Britain, when you were lucky to get anything to eat. People in America have absolutely no conception of how austere England was after the war. While you were all sort of eating butter and eggs, we were eating rabbit. That's what there was in the butcher shop.

If the British Isles had an official vegetable, it would have to be the potato.

My English was limited to vacationing and not really engaging with Americans. I knew 'shopping' and 'eating' English - I could say 'blue sweater,' 'creme brulee,' and 'Caesar salad,' - so I came here thinking I spoke English.

I think, British food, it's had a bad rap.

I do hold very strongly that tea is better in England. There's something in the milk. They must have special cows.

I come from Yorkshire in England where we like to eat chip sandwiches - white bread, butter, tomato ketchup and big fat french fries cooked in beef dripping.