Scotland's The Herald (Glasgow) is reporting that celebrity chef Jamie Oliver, famous for supporting the local foods movement and encouraging people from the U.K. to Huntington, West Virginia, to cook meals from scratch, has drawn criticism for failing to follow his own advice. Apparently his Jamie's Italian restaurant in Glasgow, one of a chain of 15, uses tomato sauce that is manufactured nearly 400 miles away on an industrial park, and customers aren't happy. The Herald offered some reactions:
- Christina Campbell, 54, and husband Colin, 62, from Cumbernauld, were tempted to sample Oliver's Glasgow venue but were disappointed to discover that items had been brought to the premises from 400 miles away.
Mrs Campbell, who suffers from coeliac disease, an autoimmune disorder of the small intestine, said she was disappointed and the restaurant may not be suitable for her.
She said: "I must say I am surprised that everything isn't made on the premises. I have to watch where I eat and often ask if recipes can be adapted as I have coeliac disease - but if things are brought in half prepared it may not be possible for them to be altered."
- Tourist Venceslas Seidel, 30, visiting the city from his home in Lille, France, said it was a shock. "When you are paying a certain price for things, you are looking for quality. I don't think it's out of the ordinary now though, as a lot of French restaurants are doing this now particularly in the tourist areas."
His father Dominque, 66, said he was surprised. He said: "I am a big fan of Jamie Oliver and have many of his books as I like what he is trying to do in getting people to cook.
"It's a shame everything isn't made in his restaurant but I would still like to try the venue for myself."
- Mum-of-one Lynsey Robertson, 30, from Milton of Campsie, was making her first visit to Jamie's Italian yesterday.
"I am a little bit surprised that it's not all made on the premises. It won't put me off but I would probably go for something I knew was fresh."
Read the full story at The Herald.
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