Delia Smith is the opposite of Jamie Oliver.

Dull, deadpan, uninspiring. Condescending too.

Really? Her recipes online seemed to have substance.

there are a few things Jamie i think kicked-off or even improved. i feel since he appeared on screen, many more men (at least among my peers) got hooked on cooking and turned it into a fetish. it became way more en vogue for men to be cooking and raving about recipies and all that.

i still hate it, though these 15min dishes he is doing and all the way he celebrates food, the ingredients, flavours, smell and such got me interested as cooking didnt look that complicated anymore, less messy and more single household oriented. plus the problem of hungry cooking kind of disappeared, as it takes just 15 minutes. for me only in theory, but... i sense it changed a lot in society in Europe. i could be wrong if its just an random observation, that it was all there before i noticed it, but thats what i observed.

for me he never was or is the Paul Baucuse. he has good media managers that sell him as a brand and his enthusiasm on screen is infectious. because he makes this roadtrip to Taka Tuka Land and some guy hands in his old family recipy of some fish and he cooks it or both and he makes a stage for that person and this awesome dish. not many TV/famous people put back their own ego for something that is really good. i think that what pushed him too. further the 15 Kitchen concept with getting these troubled street kids into a job... nice effort, no?

what then is a bit of a disappointmen is what StirB just said: there is his brand, location, ambience which is all nice, but an omelette on bread 12 £... seriously? had no other choice, because all the folks i was with wanted to go, but such a rip-off was put-off. i mean his partner in Switzerland said, that decision also is made on overall spend on food when going out and that this seems to be lucrative... well... better he is not mistaken...

She was popular in the late 70s / 80s and is still going now.

Her manner which appears a bit staid and "school-marm" nowadays was more relevant back in the day. She popularised TV cooking shows and simplified meals and baking compared with the very early TV chefs (Fanny Craddock and Graham Kerr) whose shows were all about cooking unrealistic and hard to find ingredients.

She also released a book pitched at people who thought they couldn't cook "How to Boil an Egg" which contained loads of basic skills and easy recipes.

Wonder what she thinks of Jamie's ways, then.

This guy can boil an egg! (And more!)

Who could forget when Jamie revolutionised the toaster by laying it on its side to make a toastie?

So true, close to two decades ago in Glasgow, Edinburgh, surrounding countryside and the Highlands, a trend took off where restaurants and hotels and many higher end pubs began offering traditional Scottish fare. In my younger days I worked in a hotel in Strathblane (just north of Glasgow, on the road to Loch Lomond) where the head chef decided to serve ancient (1700s onwards) traditional Scottish dishes that hadn't seen the light of day in centuries, customers loved it. I then worked at the famous Ubiquitous Chip off the Byers road, also known for dishing up traditional fare. There are so many hidden culinary gems in ancient recipes, and the bonus is that the ingredients used, because of their era, are ingredients that are native to the country of origin, and should still be so.

Jamie Oliver? Another middle class gobshite telling the lower orders what we're doing wrong. If that's what I want to see, I can just log onto EF for nothing.

I only watched him on the telly once. He was somewhere in the Deep South teaching the locals how to cook catfish. Even with the clever camera angles and editing, it was clear what they thought of the mockney gobshite.

I think I'll be giving his restaurant a miss, thanks.

Was he? I thought he trained under Carluccio! I have to say, while I first nd him highly irritating, his cooking and recipes are pretty good. I think he will do well in Zürich. People here are willing to pay. I wonder if it will be reasonable in Swiss terms, his places in the U.K. were reasonable for the quality of food. It might also inspire the local Italian restaurants to up their game, as its rare to find something different on a Swiss Italian restaurants menu.

https://www.youtube.com/watch?v=0-aKqp1kzKg

My all time favourite clip of Jamie Oliver. What a condescending prick.

His face when he asks the kids who would still eat the nuggets and they all put their hands up.

So all the hipster chefs are trumpeting that they use the animal from nose to tail, then we've got mockney gobshite suggesting that bone marrow (bone marrow!) is somehow bad.

I'd love to see the mockney gobshite eat some proper Black Country fittle. "Oooh, just eat the white meat, maybe add a bit of polenta and basil..."

Twat.

Just out of idle curiosity (procrastination), I googled "mockney gobshite" - you'll never guess who comes up in every single hit?

What accent do you speak with so we can all take the p1ss too?

His accent is pretty genuine for where he was born and brought up.

His mentor is Gennaro though, I suppose he knew how to boil an egg and chop an onion from someone else (not that Carluccio didn't have a merit in all Jamie Oliver brand, mind). You're optimistic, restaurants are not a good business here.
But will see, I wish him good luck, really.

Scroll back a couple of posts and all will become clear.

Wonder why that is?

And you laugh at others' accents?

I bet you can't say, "I come from Dudley" without everyone rolling around in fits of laughter.

I laugh at posh twats who act like they dahn wiv da plebs innit mate.

You seem very defensive. Are you his brother in law or something?

Would certainly explain a lot...

for fek's sake, who hasnae got an effing accent in the UK...or any other country, wha makes yous any better than other folk?