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-   -   Jamie Oliver's restaurant?? NEVA AGAIN (http://www.discusscooking.com/forums/f109/jamie-olivers-restaurant-neva-again-67702.html)

Fish 10-21-2010 03:15 PM

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

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 :sad: 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...

Janet H 10-21-2010 04:48 PM

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?

CharlieD 10-21-2010 05:05 PM

After the dude got married he got seriously weird, judging by his show of course.

Fish 10-21-2010 05:21 PM

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 ;)

4meandthem 10-21-2010 05:50 PM

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.

babetoo 10-21-2010 07:34 PM

don't like him, never have. he appears to be dirty to me. i think his cooking is really just a pretense.

betterthanabox 10-21-2010 10:38 PM

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. )

Poppi G. Koullias 10-23-2010 02:39 PM

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.

CookLikeJulia 10-26-2010 07:58 PM

Sorry to hear that experience of yours. :(

Cookbook Shop 10-27-2010 04:53 AM

Thanks for letting us know... :wub:

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