lrg_2087
lrg_2087

Story by Camilla Cameron The dedicated ladies working the Jamie’s Ministry of Food Centre in Rotherham were featured in a fantastic article in the The Guardian earlier this week. The newspaper’s Michele Hanson visited the Centre, and took part in a session learning to make Jamie’s delicious Quick Salmon Tikka with Cucumber Yoghurt. She describes Read the full article…

lrg_2083
lrg_2083

Story by Paul Dring The new issue of Jamie Magazine celebrates the vast, varied and exciting food culture of the USA. The cover story is an exclusive look behind the scenes of the filming of Jamie’s American Road Trip. We join Jamie and the team on set in the wilds of Wyoming as Jamie connects Read the full article…

lrg_2084
lrg_2084

Story by Alex Witchel On his first day in Huntington, W. Va., Jamie Oliver spent the afternoon at Hillbilly Hot Dogs, pitching in to cook its signature 15-pound burger. That’s 10 pounds of meat, 5 pounds of custom-made bun, American cheese, tomatoes, onions, pickles, ketchup, mustard and mayo. Then he learned how to perfect the Read the full article…

lrg_2067
lrg_2067

Story by Paul Finkelstein Paul Finkelstein teaches Culinary Arts at the Stratford Northwestern Secondary School in Stratford, Canada. Together with the students at the school they run a cafe called the Screaming Avacado: “The Screaming Avocado offers healthy and delicious daily lunches to the student and staff of Stratford Northwestern Secondary School in Stratford, Canada. Read the full article…

lrg_2065
lrg_2065

Story by Wendy Richmond Fifteen young chefs graduated on Monday 28th September from the London apprenticeship scheme run by the Fifteen Foundation. Friends, family and supporters gathered to celebrate the group’s achievements at an evening ceremony at Christ Church Spitalfields. The event was an extra special celebration because it is a record year in terms Read the full article…

lrg_3708
lrg_3708

I was impressed with how calm you were in the show. How do you maintain this calmness? I get it from my grandfather, Kady Gonna Begay, who was a gentle giant. Everything he did during his life here on earth had such calmness about it, yet he was a husky big-boned person standing at about Read the full article…

lrg_3707
lrg_3707

How long has the restaurant been in your family? My grandparents and I started the business 13 years ago. Will the business be passed on to your children as well? Most certainly. I already have everyone in training. My 20-year-old is great at delegating, the 16-year-old is learning the art of cooking, the 19-year-old is Read the full article…

lrg_3706
lrg_3706

How long have your family lived off the land? I’m 47 years old and grew up hunting and fishing. My parents grew up in the country. My mother came from a large family that owned a farm in southeast Georgia in a place called Workmore. They grew or raised almost everything they consumed in the Read the full article…

lrg_3705
lrg_3705

I was shocked to hear that your restaurant has been destroyed by hurricane three times now. How do you pick yourself up after this to carry on? We have always endured hardships in this region since we first settled here in the early 1700s and we are a very tight knit group of people when Read the full article…

lrg_3704
lrg_3704

How long has your supper club been running? Tamara: We started cooking dinner together, just for the sake of cooking and feeding ourselves, not long after we met in late 2002. That soon evolved into having our friends over regularly every Sunday. And that soon turned into the proper supper club, probably in late 2004 Read the full article…