![]() ![]() “Table Talk: Sweet and Sour, Salt and Bitter” (2007) gathered a selection of his restaurant reviews. ![]() In “Grand Cafe” (2013), he offered a history of famous restaurants across Europe, with recipes. He wrote cookbooks on two sister restaurants in London - “The Ivy: The Restaurant and Its Recipes” (1997) and “Le Caprice” (1999) - as well as “Breakfast at the Wolseley: Recipes From London’s Favorite Restaurant” (2014). Those who can’t do, teach, but those who can’t even teach P.E., report, and those who can’t report, write columns.” ![]() “If I’d been a better barman or painter, a better shop assistant or warehouseman or gardener, I’d have stayed doing that. “I failed into journalism,” he wrote in his memoir. Gill Is Further Away” (2011) his television writing appears in “Paper View: The Best of the Sunday Times Television Reviews” (2008). Gill Is Away: Helping With Enquiries” (2002) and “A. His travel writing and foreign reporting were collected in “A. Before long, he was named the television critic, to compete with Clive James in The Observer. He joined The Sunday Times in 1993 as a writer for the newspaper’s new Style and Travel sections. He worked for a time in a bookshop in Soho before continuing his art education at the Slade School, which he left in his final year.Ī series of odd jobs followed as he descended into alcoholism, a harrowing period he described in “Pour Me.” After entering a rehabilitation program in 1984 and joining Alcoholics Anonymous, he reversed the slide and, after marrying Amber Rudd, his second wife - she is now Britain’s home secretary - began giving cooking courses.Ī student who worked at Tatler suggested that he write a short article about his recovery for the magazine’s “Good Rehab Guide.” The editors, impressed, took him on as a food writer and essayist. Gill studied at Central Saint Martins College of Art and Design in London but failed to advance. Christopher’s, a Quaker boarding school in Letchworth, Hertfordshire, without graduating, Mr. “America’s genius has always been to take something old, familiar and wrinkled and repackage it as new, exciting and smooth,” he wrote in “The Golden Door: Letters to America” (2012), published in the United States in 2013 as “To America With Love.”Īdrian’s mother, the former Yvonne Gilan, was an actress and vocal coach who made a memorable appearance in the British television sitcom “Fawlty Towers” as the nymphomaniac Mrs. He could turn an elegant phrase and toss off a pithy bon mot. He administered electroshock therapy to what had been a staid format, gleefully acquiring enemies by the score as he laid waste to superstar chefs, trendy restaurants and food fads, and gaining an international reputation as the Terminator among restaurant critics.Īs a contributing editor at Vanity Fair, he dismissed the pâté at the beloved Paris bistro L’Ami Louis as tasting like “pressed liposuction.” The shrimp and foie gras dumplings at Jean-Georges Vongerichten’s Asian restaurant 66, in Manhattan, were “fishy liver-filled condoms,” he wrote, “with a savor that lingered like a lovelorn drunk and tasted as if your mouth had been used as the swab bin in an animal hospital.” Hired by The Sunday Times in 1993, he wrote on television, travel and politics before volunteering to take over “Table Talk,” the newspaper’s weekly restaurant column. Gill refined his skewering skills in the early 1990s at the glossy society magazine Tatler, which gave him freedom to roam in the monthly essay known as a “two-page funny,” which he described in his memoir “Pour Me: A Life” (2015) as “a thousand words of nebulous snobbery or winsome social observation.” ![]()
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