"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking > Road Food
Reply
 
Thread Tools Display Modes
 
Old 10-21-2010, 03:15 PM   #1
Assistant Cook
 
Join Date: Oct 2010
Location: East Yorks England
Posts: 33
Jamie Oliver's restaurant?? NEVA AGAIN

Im not normally as disappointed as this, not a 'nit-picker' if you will...
Went on a business trip down to Cambridge and the night before the seminar we checked in to Jamie Olivers place...a really good looking restaurant, very
impressed!!

Ordered steak 8oz and of course the chips are seperate, unbeknown to myself and my friends, so of course chips ordered! The steaks come and they are mounted over with what can only be described as garden weeds (rocket,really?) dandilions!!

Once i removed the greenery to aside, accompanying more side garden no the plate, the steak is actually cut in to four pieces and they have been spaced apart so the steak when put 2getha, was infact tiny i couldnt believe it and the chips came out in a cup the size of a thimble probably about 6 chips in all.....

I do like jamie Oliver and think a lot about him and his efforts to steer majority of 'ill' eaters to the right direction...thought he was a bit more down to earth than his restaurant effort though oooh and the starter that we all thought we could share (nacho's and chilli dip with cheese) was like a bag of quavers and some cheap salsa for 4quid!!!! very disappointed. Sorry Jamie Oliver it had to be said...

__________________

__________________
Fish is offline   Reply With Quote
Old 10-21-2010, 04:48 PM   #2
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,281
Sorry to hear of your poor experience. I have noticed portions getting smaller in general at high end eateries. Personally I'm OK with that and think that if you have a starter, main course, salad and dessert those small portions are probably a good thing. The problem is that a lot of folks skip the other courses and then a small main course just isn't enough.

In my part of the world rocket (arugula) and dandelions greens (or other 'boutique' greens) are very expensive. They are often involved in show piece dishes or as a very upscale salad with glazed nuts or figs - never as a plate garnish.

It does occur to me that a mound of greens on top of a steak would help insulate it keeping it hot for service.... clever.

Did you let them know you were displeased?
__________________

__________________
Janet H is offline   Reply With Quote
Old 10-21-2010, 05:05 PM   #3
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
After the dude got married he got seriously weird, judging by his show of course.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 10-21-2010, 05:21 PM   #4
Assistant Cook
 
Join Date: Oct 2010
Location: East Yorks England
Posts: 33
yeh thanks for the reply, i couldnt believe the presentation when they charge just below 17quid for this steak 'dish'...

no i did not complain, i never do because i am very aware that nowadays positive criticism cant be taken, people seem to be hot headed with giant ego's a lot of the time, the way i show my dis'pleasement is by not spending my money there again...they dont know it but i spread my word/view about it (nothing malicious of course)...

I love quaint and kwirky a'la'cart type restaurants and dont mind what the cost is coz im always with good company, do u have any good preferences of place to eat....oooh by the way nando's what a joke!!!!! ooops am i being bitchy now ;)
__________________
Fish is offline   Reply With Quote
Old 10-21-2010, 05:50 PM   #5
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
At least you didn't have to pay that much to sit in the dirt in his garden.

I actually like his cooking show and style but I always wonder why they never show his house.I am sure it is a palace.
He has a real nice range in his barn wher they shoot the show.
Kinda strange.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 10-21-2010, 07:34 PM   #6
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
don't like him, never have. he appears to be dirty to me. i think his cooking is really just a pretense.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 10-21-2010, 10:38 PM   #7
Senior Cook
 
Join Date: Sep 2010
Location: Pennsylvania
Posts: 476
I like the show the naked chef. I thought he got odd as well after he was married. I recently saw him in a magazine and thought he was a total space cadet, but I did really like his cooking back in the day, and thought his show was really entertaining. I don't even know if that show is on anymore, I don't have it on any cable programs here. I have to say, I really had a good time when I went to Paula Deen's restaurant, however, Uncle Bubba's was not so good (it was free as part of a tour, we got the buffet, although the grilled oysters were pretty good. )
__________________
Happy Cooking!!
Joy

betterthanabox.org
betterthanabox is offline   Reply With Quote
Old 10-23-2010, 02:39 PM   #8
Senior Cook
 
Join Date: Oct 2010
Posts: 285
Jamie Oliver franchises out his restaurants, so can not be guranteed to be overlooking the establishments. If he was able to, then I am sure the normal high standard of his cuisine would be excellent and 'Fish' comes away happy.

Similarly, foul-mouthed chef Gordon Ramsey had the same problem, and even installed CCTV in his restaurants, so to check up on his staff at any time. If there was something amiss, he'd get on the phone pretty quickly. Ramsey's establishments went the same unpopular way with Jamie Oliver's.

Unless one visits Le Manoir aux Quat'Saisons in Oxfordshire where the cuisine is consistently excellent Le Manoir Aux Quat'Saisons | Raymond Blanc's Two Michelin Star Restaurant & Hotel in Oxfordshire But at a price.
__________________
Poppi G. Koullias is offline   Reply With Quote
Old 10-26-2010, 07:58 PM   #9
Senior Cook
 
CookLikeJulia's Avatar
 
Join Date: Jan 2010
Location: Washington, D.C.
Posts: 479
Sorry to hear that experience of yours. :(
__________________
CookLikeJulia is offline   Reply With Quote
Old 10-27-2010, 04:53 AM   #10
Assistant Cook
 
Join Date: Sep 2009
Location: Glendale, Arizona
Posts: 30
Thanks for letting us know...
__________________

__________________
Cookbook Shop is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.