Jamie Oliver is a household name, not just in the UK but almost everywhere in the world. He has a restaurant franchise or two and books aplenty. Then there are TV cooking shows and motivational TV programmes that range from improving the poor quality food in UK school canteens to helping oversize people in many states of America change their fast food habits.
In the Italian restaurant here in Bath we found the service from both the kitchen and wait staff extremely efficient. The restaurant does about 200 covers and turns tables over 2-3 times, that smells of a successful formula to me. At no time do you feel you are in a large restaurant as it seems to occupy a variety of spaces on different ends of a building and over 3 floors.
We sat in the area adjacent to where the cold collations were prepared by two chefs at a zinc covered bench and servery. From here they rustled up antipasti and other cold starters or salads. You can see the hams hanging above and boxes of fresh produce behind them.
This is my main of roasted mackerel and roasted baby vine potatoes. Loved it.
This is one serve of bread – a variety of crisp bread, grissini and slices from rustic ciabatta.
Lady at next table had the largest hamburger I have ever seen.
We bought ‘Jamies Italy’ book and a copy of his mentor ‘Gennaro’s Italian Year’ both for 15 pounds each, heavy for the suitcase but a bargain compared to the price in Australia. We are heading to Cornwall and plan to visit one of the Fifteen restaurants he has spurned to assist young people to get an opportunity for retraining in hospitality. Jamie’s website.