In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.
While it may be universally acknowledged that she’s one of the great English writers, Giles Coren breaks down his many reasons for hating Jane Austen.
One British family embark on an extraordinary time-travelling adventure to discover how the food we eat has transformed the way we live.
For one summer, the Ashby Hawkins family give up their 21st-century technology and travel back in time to discover the radical transformation of our leisure time since 1950.
Food critic Giles Coren tries three extreme diet regimes in a bid to increase his life expectancy, meeting people whose pursuit of longevity dominates every aspect of their lives.
One British family embark on an extraordinary time-travelling adventure to discover how a post-war revolution in the food we eat has transformed the way we live. Starting in 1950 and guided by real records of what ordinary families ate for breakfast, lunch and dinner, they will go from meagre rations to ready meals and delivery pizza in just six weeks.
They have dined together through two series of `Supersizers' and attempted to live `The Good Life'. Now Giles Coren and Sue Perkins take their relationship to the next level as they prepare for their very own royal wedding.
In celebration of The Good Life's 35th birthday, Giles Coren and Sue Perkins step back in time to 1975 to find out what it takes to make the self-sufficient dream a reality.
Restaurant critic Giles Coren and writer and comedian Sue Perkins experience the food culture of years gone by.
Giles Coren (born 29 July 1969) is a British food writer and television presenter. He was restaurant critic for The Times newspaper from 1993, and was named Food and Drink Writer of the Year at the British Press Awards in 2005. He has co-starred with comedian Sue Perkins in The Supersizers... series and with social historian Polly Russell in the Back in Time for... series.
By browsing this website, you accept our cookies policy.