Jamie Oliver Slams ‘Deeply Jealous' Rival Gordon Ramsay: ‘He's Busy Making Our Industry Look Like A Bunch Of Shouters And Screamers'
Jamie Oliver Slams 'Jealous' Rival Gordon Ramsay
Matt Bagwell— The Huffington Post UK
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Jamie Oliver has labelled fellow chef Gordon Ramsay ‘deeply jealous’ in an ongoing feud with his rival.
Jamie, who is worth more than £240 million, hit back at his rival after Gordon took a swipe at the father-of-four when he didn’t attend the opening of his Jamie’s Italian restaurant in Hong Kong.
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Jamie Oliver and Gordon Ramsay
In an interview with CNBC, at the launch of his own Bread Street Kitchen restaurant in the Asian city, Gordon couldn’t resist having a dig.
"Two British chefs, Jamie Oliver and Gordon Ramsay, rubbing shoulders together in Hong Kong,” he said. “At least I'm here, I came to my opening, right? If you're going to open a restaurant in Hong Kong at least turn up.”
Now Jamie appears to have responded to the jibe at the opening of one of his restaurants in Sydney, saying: “Gordon will do anything to try and take the p**s out of me because he is deeply jealous and can't quite work out why I do what I do and why he can't do that.”
“He is too busy shouting and screaming and making our industry look like a bunch of shouters and screamers.”
Jamie, who has sold 37 million cookbooks went on to say he believed one of the ‘Kitchen Nightmares’ star’s main gripes was that he hadn’t sold as many books.
“I think that really, really annoys him,” Jamie said. “Book sales are about having a deep trusted relationship with the public. I really write my books. I don't just turn up for the front cover. I write every word, every letter and I oversee every bit of design.
“You can sell a few books by luck or a moment ... but not 15 years and 37million books. That's not luck.”
Over to you, Gordon...
Jamie Oliver's Grocery Shopping Tips
Keep Cupboards Stocked(01 of10)
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Keep an eye out for store specials and load up on non-perishable stuff that sits in your cupboard waiting for you to come home and cook. It's good to remember that there's nothing substandard about canned tomatoes, canned fish or frozen fruits and vegetables. Unless you're picking them from your garden, you'll have to go a long way to get a tastier and more nutritional pea than a frozen one.
Shop With A List(02 of10)
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One of my favourite tricks in the 20 Minute Meals Apps are the shopping lists. Make sure you take an inventory of what you have in your cupboard, take a look at what's on special and what's seasonal in your local market, create your menus and list and then head off to the store.
Check Those Labels(03 of10)
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Avoid buying anything with ingredients on the label that you can't read or pronounce. Preservatives and chemicals aren't food.
Invest In The Best You Can(04 of10)
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If you can afford to buy high quality organic chicken and beef that has been raised humanely, then do so. If you can't, look for less expensive cuts and choose recipes that braise and stew. You can do a lot with cheaper cuts and then be able to afford higher welfare animals.
Just Say No(05 of10)
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Don't buy junk food and fizzy drinks. No need to reinforce bad habits.
Buy Close To Home(06 of10)
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Try to buy fruits and vegetables in season that haven't travelled too far. They're usually cheaper and tastier. Root vegetables and dark greens are great in the winter time, and if you don't fancy, don't forget frozen.
Get Experimental(07 of10)
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Try new things once in while. Substitute a sweet potato or a fingerling for a white potato, add a little heat with a chilli, try a shallot instead of an onion. You'll be surprised at how much more you enjoy shopping and cooking when you are exploring new things.
Make Friends With Salad(08 of10)
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Salads should be creative and eaten every day if possible. Pick and mix different elements like soft and crunchy lettuce, herbs, veggies, cheese and various toppings. Once you've done that, simply mix them together, season, and dress the salad. See number 9.
Make Your Own Dressing(09 of10)
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Never buy pre-made salad dressings. By dressing a salad, you can make it delicious, meaning you want to eat it, rather than feel you have to. The other good news is that your body can absorb far more nutrients from salads because of the presence of oil and acid in the dressing. I like to make dressings in empty, cleaned-out jam jars because it's so easy to see what's going on -- you can shake them up easily and any leftovers can be kept in jars in the fridge. Dressings are based on a ratio: three parts oil to one part acid. So experiment with different oils, extra virgin olive oil, hazelnut or grapeseed oil and different acids, lemon, vinegars, perhaps a little mustard for flavour, and season with salt and pepper. If the seasoning is there but you're finding it a little too acidic, you've cracked it, because once the dressing is on the salad leaves, it will be perfect.
Rely On Those Who Know(10 of10)
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Get to know your butcher, baker and fishmonger. They will help you pick the best stuff at the best price. Sometimes it's worth going to three shops and a farmer's market because you have relationships with people who care about the food they are selling you.