As regular visitors to this site will know, Fifteen has just reopened its doors after a complete refurbishment and has a new head chef, Jon Rotherham, at the helm. Excitingly, the menu will change on a daily basis. Equally excitingly, from my point of view at least, I shall be sending produce from Jamie’s garden Read the full article…
So you’re at 6,400 metres and in a couple of weeks you’ll be making your ascent to the top of the tallest mountain in the world Mount Everest and you’re feeling a bit peckish – so what do you eat? You’ve got a bag full of dehydrated meals, stews and curries, but you need to keep Read the full article…
If you’ve not eaten pizza from a wood-fired oven before, you don’t know what you’re missing – if you have it’s probably one of the best things you’ve eaten.
Jamie’s friend and mentor Gennaro Contaldo has made us a How To video of his favourite chicken dish. He cooks up this beautiful Italian-influenced Chicken with Chilli, Rosemary and Garlic during what can only be described as a monsoon on a recent trip to the Amalfi Coast. Overlooking his beautiful and unspoilt hometown of Minori, Gennaro creates Read the full article…
By Ren Behan St George’s Day officially marks the start of the British asparagus season. The season is short, usually just eight weeks long, during which British growers guarantee some of the freshest asparagus around. In some cases, particularly in East Anglia, the asparagus on the shelf might even have been picked just a few Read the full article…
By Ren Behan Wild garlic might sound like a rare ingredient only used in posh restaurants, but it’s actually one of the most commonly foraged edible leaves and it can be found growing in abundance, in the woodlands, at this time of year. Wild garlic can also be known as ramsons, bear’s garlic or wood Read the full article…
This peculiar phrase, which recommends tackling problems decisively, arises from the belief that nettles will not sting if they are seized firmly and swiftly. This presses their stinging hairs flat, it is true, but you still have to let go at some point and the chance of wrestling a load of leaves into a plastic Read the full article…
If you have a cooking tip which you’d love to share with the world, then tell us for Food Revolution Day. Either take a picture of your tip, or the results of this skill, or write it in a tweet with the hashtag #myFRDtip. We will then promote the best of the bunch on the Jamie Oliver Read the full article…
So Friday night was full of wine and song, well certainly the wine and at 3am it was time to turn in. On my mind as I drifted (span) off into the Land of Nod was Barbecoa as the next morning I was to try out the new brunch menu and being a huge fan of Jamie’s Read the full article…
What a difference a week makes. Spring is finally here. Yesterday afternoon the wind swung round to the southwest, for what I think, incredibly, is the first time in three months, bringing much warmer air with it and the rain that’s also been lacking. This will get yesterday’s sowings – broad beans, carrots, parsnips and Read the full article…
