Archive for jamie oliver

Search terms for 7 days ending 2011-07-18

Posted in Blog Stats, Culture, Food, Music with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on July 18, 2011 by Robin Gosnall

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Interview: Paul McCartney

Posted in Food, Music with tags , , , , , , , , , , , , , , , , , , , , on July 19, 2010 by Robin Gosnall

Barbara Ellen interviews Sir Paul McCartney for the Observer:

Paul McCartney, rock star, family man, northern lad, contender for most famous person on the planet, is leaning back on a squashy sofa. In just a short time, he will announce that he is not going to lunge forward and kill me. However, for now, he’s musing on his favourite-ever vegetarian ingredients.

“Could I have a few?” he asks eventually. You can have as many as you like, you’re Paul McCartney. “OK, so … olive oil, balsamic. There’s this great hummus you only seem to be able to get here, ‘Amvrosia’ – Ambrosia with a v, I use that a lot. Lemon juice, salt, spinach leaves, rocket leaves, plum tomatoes. You see, it’s getting good already.”

You’re a decent cook then?

“I’m not bad. I can turn a meal out.”

McCartney loves steamed vegetables. “If I go on tour and eat a lot of restaurant or hotel food, I come back, and it’s like, yeah, broccoli! So, if I’m cooking, I’ll be steaming vegetables, making some nice salad, that kind of stuff.”

Do you follow recipes?

“No, I just make it up, like Linda did.”

This Sunday’s Observer Food Monthly is a vegetarian special, guest edited by Paul, Mary and Stella McCartney. As part of this very special event, OFM sourced a selection of vegetarian recipes from top chefs and celebrities, with everyone from Jamie Oliver to Gwyneth Paltrow contributing their favourites.

Before & After: Marco Pierre White

Posted in Food with tags , , , , , , , , , , on June 8, 2010 by Robin Gosnall

Before


After

Even before Marco Pierre White has to face his wife, Mati, in the divorce courts, he has suffered the indignity of being accused of bringing celebrity chefs into disrepute by Ainsley Harriott, of all people.

Harriott, the cheap and cheerful presenter of Ready Steady Cook claims that White demeaned himself by agreeing to promote Bernard Matthews.

“Marco has compromised himself, but then money speaks louder than words in some cases,” says Harriott, who has provided voice-overs for television advertisements for cough medicine and promoted Fairy Liquid. “Turkey Twizzlers is something you would more expect someone like me to be associated with, with my fast food connections and all. Marco has always tried to align himself with the really high-end side of things. You spend years building a career and working on your restaurants and earning a reputation, but there comes a point in some people’s careers where they think: ‘I’ll sacrifice a bit of credibility and buy a house in France.’”

White signed up in March as an ambassador for Bernard Matthews, whose Turkey Twizzlers were singled out for criticism by Jamie Oliver in his series Jamie’s School Dinners. The product became an emblem of the mass-produced, processed food that Oliver wanted to remove from schools. Marco Pierre White once described Jamie Oliver as “a fat chef with a drum kit”.

Marco Pierre White is one of my heroes and I’m sorry to read that his wife is taking him to the cleaners, but not before metaphorically and for all we know literally going through his pockets to determine how much he’s worth.

Brown Bread: Rose Gray

Posted in Food, Obituaries with tags , , , , , , , , , on March 2, 2010 by Robin Gosnall

Rose Gray, the co-founder of the River Café restaurant, has died after a prolonged battle with cancer. She was 71.

The chef and cookery writer set up the London restaurant with Ruth Rogers in 1987. The pair were credited with influencing the likes of Jamie Oliver and Hugh Fearnley-Whittingstall, who both worked there.

Oliver paid tribute, describing Gray as a “pioneer” and a “’really great boss”.

The 34-year-old television chef said: “’I’m so saddened by the death of Rose. She really was one of life’s very, very special, natural, genius chefs; a true pioneer of delicious simple cooking. It was my honour to have worked with her – a really great boss, a wonderful person who gave me some of my fondest cooking memories and great funny times. The quality of food and chefs that have left the River Café over the last 20 years speaks for itself and is all credit to the partnership, love and values of Rose Gray and Ruthie Rogers. Without question the world has lost one of the most important chefs of our times, she will be sorely missed.”

The River Café opened in Hammersmith in 1987, bringing the two women’s version of Italian cooking to British diners with a focus on freshness and seasonal ingredients.

Gray and Rogers were awarded MBEs in this year’s New Year’s Honours list for services to the hospitality industry.

R.I.P. Clemency Anne Rose Gray 1939-2010

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