Jamie Oliver called the restaurant’s demise a ‘small blip’ – and says the failure made him better

Jamie Oliver says he learned from the collapse of his restaurant chain in 2019 – and is ready to “come back” after a “small incident”, when he launched a door-to-door pasta service. place.

The celebrity chef’s restaurant chain has suffered 22 closures and about 1,000 jobs lost. When asked if he has learned from what happened, Oliver said: “Yes, sure, and every other failure I’ve had – it’s about 50%. But I’ve never been more rounded, I’ve never been more experienced.

“It happens, and I really call it a little blip, in visions and dreams. A very painful thing. But sure, I’m better for it.

“We had a great 13 years and learned a lot. When I started out as a young man, now I’m much older and wiser,” adds the father-of-five 47-year-old.

It’s probably only a matter of time before a big-name chef joins the delivery revolution and the growing trend of ‘ghost kitchens’ (which operate purely for collection and delivery). Oliver’s new project, Pasta Dreams, with the delivery-first restaurant group Taster, will see his Italian-inspired dishes available on Uber Eats, Deliveroo and other platforms.

But don’t be surprised if you see a future Jamie Oliver restaurant collection too. “We are really well positioned to go again, and we will go again and I will be back in the restaurants as soon as I can,” he said.

“It’s in my blood, that’s really all I know. It was never a matter of size, it was the rent and price that got us really, and the high street drop. “

Starting with two pop-up spaces – in London’s Soho and Paris – Oliver has ambitious plans for the Pasta Dreams service to be rolled out across London and other UK cities at a rate of two locations each. month.

Pasta is like the “natural” choice for Oliver to build a home delivery brand. “It’s something I’ve been doing almost every day for 30 years,” he said.

And the public can see elements of the old Italian chain Jamie’s in it: “Because in the end, it’s from me and my taste. No matter what I do, there’s a little JI [Jamie’s Italian], in a way. JI is just a part of me.

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“But definitely different,” he added of the new project. “The service behind the scenes is complete. And it’s specifically designed for travel.” And for the pasta, he said it was a challenge.

“Some things go well; The curries go well, the ramen goes well” – while some of the pasta shapes and sauces won’t taste good after a bumpy 20-minute bike ride. “A lot of the combinations people loved didn’t work or survive – carbonara is a prime example of that.”

So, instead, there’s a variation of ‘cacio e pepe x carbonara’ that combines two classic, but very tasty, dishes. While his spaghetti pomodoro is “not the spaghetti you know” – it’s chitarra, a square version that allows for better absorption and prevents dishes from sticking together.

All are made with fresh pasta, with a specific blend of flour and organic eggs. “Fresh pasta is not mushy, dry is. So it’s a smoother, more luxurious and comfortable experience,” says Oliver. “I never really said ‘secret recipe’, but now it’s because I don’t want anyone to copy!”

The menu also includes antipasti, garlic focaccia, salad and tirimisu and is packaged in plastic-free packaging.

With 23 years working on television and publishing cookbooks, selling more than 48 million books worldwide, Oliver says his job is to “make something that is technically as difficult as a chef” and adapted it for supermarkets and home cooks – and Pasta Dreams is in the same vein.

“But there’s a lot of ego in there,” he says, and as a chef, you need to “put your ego in the door.”

For more information, visit: instagram.com/pastadreams/

https://www.independent.ie/entertainment/jamie-oliver-calls-restaurant-collapse-a-minor-blip-and-says-failure-has-made-him-better-42066197.html Jamie Oliver called the restaurant’s demise a ‘small blip’ – and says the failure made him better

Fry Electronics Team

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