Words matter. These are the best Dave Myers Quotes, and they’re great for sharing with your friends.
I like turkey with all the trimmings, bread sauce, cranberry sauce.
People only ever cook nine meals in rotation, so we put a survey out to see what people wanted to eat. People said they loved a Bakewell tart and a trifle, so we’ve put them together, and now a recipe for Bakewell trifle exists.
By the time I graduated, I’d lost both parents and 23 was a young age to deal with a double loss like that. I felt rootless.
I think people have at least two careers in them, so we decided to turn our hobbies of motorbikes, cooking and chatting into a living.
Wherever you’ve got a migrant culture, the food evolves and in New Orleans it’s that French and Spanish influence. So you get gumbo, which came out of French bouillabaisse, jambalaya – a version of paella – and the boudin sausage, which is like the French boudin.
Strictly’ is helping me keep the weight off.
Making a big pan of soup and keeping it in the fridge is a good idea… and it’s a whole lot tastier than packet and tinned soups.
Stockholm’s a wonderful city if you love food – it’s spectacular.
I live in France a lot of the time, in the Loire Valley.
It’s funny how much of the ‘old times’ are still rooted in modern America.
We were filming in America and I noticed we were casting shadows like Walnut Whips! The sensible thing to do was go on a diet, so we started rewriting recipes and we’re better cooks because of it.
Christmas food is a big part of our life.
I was convinced I had a giant brain tumour. I thought, ‘I don’t believe this. It’s like a bad episode of Brookside.’ That’s when I knew I didn’t want to die. When the chips were down I thought, ‘It’s not my time yet.’ I really wanted to live and be happy.
Si and I are so similar but we’re so different.
I had some prejudices and preconceptions about American culture and trash culture, but the artisan food there is not all hot dog stands.
It’s the maddest thing, watching old shows, like getting your family album out and flicking through.
When I first saw my wife in Romania I said to Kingy, ‘I fancy her’ and he said, ‘Nah, mate, she’s really scary.’
It’s great to be able to buy normal-sized jeans and watching the pounds fall off, but I do miss drink and I do miss cheese!
People have asked Si if he would ever do ‘Strictly,’ I don’t think he would, it’s just not his thing really.
I’d love to motorcycle right across Russia.
Route 66 is a bucket-list trip for us and it truly is an American dream to take in the sights and scenery of this part of the world – all whilst enjoying some delicious local delicacies along the way.
I’ve spent 35 years sitting on a motorbike in the rain. It’s not had too good an effect on my bones.
I used to go fishing on Roa Island as a boy and it seemed a good idea to move there.
As a chef my sense of taste and smell are extremely important. But of all the senses, sight is the one I’d fear losing most.
It makes sense to eat more veggies ecologically, and health-wise.
I was something of a surprise to my parents. My mum, Margaret, was 42 when she had me and had been told she couldn’t have children. So when she went to the doctors, they thought she had an ovarian cyst. And it was me!
I don’t know what superfoods are, really.
Lionel Blair came bouncing up once and said, ‘I love you two.’
Barrow, where I live, is a traditional town that still has some heavy industry, but the jobs are more sedentary than in our fathers’ day.
I had a bright yellow jumper that my mother knitted me and I used to call it my scrambled egg jumper.
I can remember tasting cheese and onion crisps when they first came on the market – they were the most amazing thing ever.
I’m a terrible worrier. I’ve worried since I was a little boy.
I was in a motorway services and I broke and had a cheese sandwich. It felt fabulous.
We looked back on what we used to eat and thought, ‘That’s not cool.’ We had to move with the times and that meant we had to shed weight and not get sick.
In Rome you’ve got to try spaghetti cacio e pepe. It’s just with pecorino and black pepper – it’s sort of like homeopathic macaroni cheese.
My work is my passion so it’s impossible to imagine doing all the things I love if I couldn’t see – riding my bike, reading an autocue or preparing dishes.
Romanians love country dancing. At Christmas, you go house to house, and they play guitar and drum and a violin and everybody’s on their feet – well, it’s better than watching telly.
We invented the Black Forest trifle. It’s got all the flavours of the Black Forest Gateau but in a trifle, using chocolate custard. You’ve got your kirsch, your cherries, the chocolate custard, the sponge and the cream.
I live in Container City at Trinity Buoy Wharf when I’m in London.
Strictly’ is a journey. I haven’t danced before but I’m putting the practice hours in, whether it shows or not.
I used to love scrambled eggs when I was a little boy.
We have an older following with ‘Hairy Bikers,’ but ‘Strictly’ crosses all generations.
When we’re away filming, Si’s the one who’s more likely to find a club and go dancing.
When I find myself worrying, I have to give myself a severe talking to.
I was quite successful as a make-up artist for 23 years, doing a lot of prosthetics.
I’ve just turned 60 and, looking back, I realise all the time I spent worrying I achieved nothing.
We like to play a game. You go into a diner and see if you can order breakfast without having to reply to a question. It’s impossible. There’s a huge amount of choice in how you’d like your eggs, your coffee, even how toasted you’d like your toast to be!
With a lot of the old school veggie recipes, and in the Seventies and Eighties, you’d go to a veggie restaurant and you got this sense of worthiness. You were presented with a plate of brown, and three forkfuls in, you might feel self-righteous, but you were bored with it.
Si’s a red wine fanatic; I’m a white wine fanatic. Which is good, because it means you get a bottle to yourself!
At this market in Tel Aviv, we put together a mezze platter and we had Syrian, Iraqi, Bulgarian, Venezuelan, Iranian, all doing something very different with chicken. All these different cultures had taken the same product and made this fantastic cuisine, it was very exciting.
