Food for thought: Jamie Oliver
With some exciting new projects in the pipeline there's not much spare time in the diary of television chef and campaigner Jamie Oliver. However, we were lucky enough to steal a few minutes of his time to talk about what's coming up in his world and hear about the exciting new culinary offer his Fabulous Feasts team have recently created for Bicester Village: the Fabulous Feasts pod - an informal, rustic way of preparing and serving takeway food with all of the passion and quality associated with Oliver’s cooking.
Is the opening of Jamie Oliver's Fabulous Feasts at Bicester Village a first and if so in what way has this been different to any other opening for you?
It’s a first of its kind. It’s like a miniature restaurant in a way – doing takeaways but obviously really top-quality stuff. I suppose it’s also different because we’ve done it in a low-key way, which has meant that the public have had to almost stumble across the pod by accident. But once they’ve tried the food, they tell their mates and it’s like a snowball effect.
What message do you wish to give to the visitors to Bicester Village that come to the Fabulous Feasts pod?
I just want them to know that, like with any of my restaurants, even though I’m not there making the food, I am all over it – the menus, the sourcing – so they can be sure of good value and great quality.
Like fashion, do you find that food trends also are as seasonal and if so, how are the changes brought to you and how do you keep up?
The change in seasons always dictates what I cook - but I don't know if that's a trend. In the long term, there are definitely things that go in and out of fashion in food over the years – if you're old enough to remember the 1980s, I'm sure you can remember a few dinner-party favourites you wouldn't dream of serving now (though there are a few retro classics that I love!). But today, I think food is in a really good place: people are much more aware of, and look for, food that's been farmed or grown with care, and in general I'd say the focus is more about the food itself than ever before. And as far as changes go, the world of food is always changing. For me, the best way to keep up is to have plenty of good information about the issues. Luckily, I've got a great team of people behind me to help keep me on top of things.
Are you considering openings in any other Chic Outlet Shopping Villages?
Yes, I think we’d like to look at other options but we’ll let the Bicester Village pod find its feet first.
Looking back over your career, what would you say has been the fondest memory for you so far?
I have a great many memories – some good, some bad. Some of my best memories are around the various Fifteen graduations, where you see these brilliant young people who arrived with no skills, no career plan but loads of passion, and somehow, during the course of the year-long apprenticeship, have blossomed into really capable chefs who can go out into the world with their heads held high.
Tell us about your perfect meal and your perfect dining location.
At home with the family and maybe a few friends. Probably a big roast from the wood-fired oven – shoulder of pork and all the trimmings.
So, what’s next?
My next project is a book and TV series that I’ve been working on for the last year. It’s called ‘Jamie’s Great Britain’ and it’s fascinating because I’ve spent the last few years looking at food from all over Europe and America but I’d never really gone deep into our own food, even though it’s the food I love and grew up on. So I’m hoping everyone loves the book and the series and starts to really cherish British food again because we’ve had a bad press over the years, especially from other nationalities who seem to think it’s all fish and chips here.
A secret recipe you wish to share with us?
I probably don’t have any secret ones to be honest - they all go in the books or the restaurants! I like to share.
25-10-2011
