Jamie Oliver launches a brand-new cookery school location
The award-winning chef's new flagship is situated at our very own John Lewis Oxford Street
2025 is set to be a stellar year for Jamie Oliver. Alongside a big birthday (he's 50 in May), the much-loved chef and author is launching his eponymous Cookery School's brand-new flagship – in the heart of John Lewis Oxford Street.
If learning to cook or upping your culinary game in the kitchen is on your list of new year’s resolutions, now’s the time to unleash your inner chef. With more than 40 classes on offer, the epicurious among us can choose from a variety of cuisines and skills – each taught by an expert team.
Ahead of the opening, we asked Jamie to share some of the wisdom he's learnt during his many years in the food industry.
What’s the one piece of kitchen equipment we should all have?
In my opinion it's probably the pestle and mortar. For me it’s the ultimate kitchen gadget; it means flavour, beautiful dressings and marinades. It really is a transformative part of your kitchen. Plus, you don't have to plug it in, so it won't go wrong.
What’s your favourite dish to cook for Jools?
She loves a curry. Nearly every Friday night I’ll make flatbreads, a rice dish, a couple of veggie dishes and then a meat or fish curry – she absolutely adores it.
Did you have a new year’s resolution?
It’s my 50th birthday this year, so I’m going to do 50 things that really inspire me. I want to learn lots, do things that I haven't done before, go to new places and try new things – there’s a long list.
The three sauces to get you through life are…
A really good gravy is the holy grail of a roast dinner, so knowing how to do it with the little tricks and cheats is really important.
I love a salsa verde or a chimichurri with loads of fresh herbs, capers, anchovies, little pickles, mustard, garlic: delicious.
Last but not least, I love a wholegrain mustard with a white wine and cream sauce. It's tasty with any meat or fish.
What’s your go-to dinner party recipe?
I don’t have one recipe, but I like going for an unusual cut – or a bigger cut – of meat or a whole fish. Something that is unusual and will add a little drama to your dinner. I love doing whole big sole or salmon, a full pork loin or big old forerib of beef. It's amazing to cook and you never really get to do it, so when you have 10 or 20 people coming over it’s a great excuse. It looks incredible. Beautiful.
How do you get your kids to eat more vegetables?
My advice is to just keep trying every single day. Try not to stress about it – just be consistent and persistent.
Every day, try to get the good stuff in the dishes you feed them. I love doing the seven-vegetables tomato sauce, where you roast off peppers and carrots, put the tomato sauce in that and whip it up, then add to pasta or use it in a lasagne.
Also, before dinner each night I'll put a really simple salad on the table for everyone to have a mouthful. It could be grated carrot, mixed salad, cabbage salad etc, but it's the first thing they eat before dinner.
Growing veggies is also good. I’ve never met a kid who didn't try something they have grown, so that’s a really good starting point. Also take them shopping with you to the market to look at all the beautiful colours, shapes and sizes of the seasonal veg. Make it normal, exciting and part of the rhythm of the year.
What’s a dish you think everyone should attempt?
Making a really beautiful pie is good: I mean one with pastry on the bottom, the sides and the top, not one of these little ones with only a pastry lid. Making a proper, proper pie is a beautiful ritual. It’s not flashy or expensive, but it’s one of life’s greatest pleasures – to make and certainly to eat.
To book your space at the Jamie Oliver Cookery School click here.
