the first time I thought about doing a
Jamie’s Italian restaurant a Union
Jack’s a bakery
it was by no way in airports are not
famous for great food most stuff is
reheated the ability to really cook from
freshest is challenging but we’ve been
working with the dudes here at Gatwick
and they are dudes because they’ve
really allowed us to push the boundaries
of what you can do in the airport we’ve
got proper cooking proper line kitchen
we’re cooking on gas you know we’re not
reheating stuff in microwaves we’ve got
probably the only real bakery in an
airport possibly in Europe definitely in
Britain you know mix you know made
proved cooked on site so we’ve really we
haven’t just done this for a business
opportunity we haven’t just done this
for a laugh you know we’ve done this to
really try and mix it up a bit and
hopefully we’re going to succeed now and
the food it German Italian is brilliant
value great fresh ingredients great
british produce and the stuff that we
import of course is from early the
mozzarellas no one in Britain serves our
mozzarella literally it’s exclusive just
I found it and we fly it in five days a
week
prosciutto salami beautiful pasta dishes
every single ounce of pasta that’s eaten
in this restaurant is made in this
restaurant from flour and from
free-range eggs all the shapes all the
sizes all the raviolis it’s just really
lovely comfort food and of course right
in James Italian in Gatwick breakfast
will be a big deal
so I in the breakfast menu I haven’t
really tried doing anything flashy at
all there’s a nice mixture of Anglo sort
of Californian style breakfasts very
very good ingredients but really good
quality sausages bacon our own baked
bread you know Gregg’s you know I’ve got
egg chefs just doing eggs the perfect
egg scrambled poached
so yeah we haven’t tried get flashy just
do it proper and then we’ve got Union
Jack’s which is a different restaurant
now I’ve got we haven’t got the
restaurant here but we’ve got the bar
got Union Jack’s bar and we kind of the
belief and commitment of that place it’s
just great British produce so brilliant
local and British B
we’re probably the only restaurant bar
again in the UK that’s got like a barrel
room with all our barrels being looked
after
on tap you know so we’re really really
trying I think people are gonna love it
well up I’m always all over the design
anyway we work with a great design
agency on this one we work with about
three or four different architects and
yeah I mean it’s it’s completely
different to anything that we’ve done
but at the same time the DNA of what you
know I set out on the very first
restaurant in Oxford is here you know
the use of kind of reclaimed wood
different thicknesses different lengths
steel steel girders you know hunting
around the world for like secondhand
reclaim lights you know there’s probably
about 26 chandeliers all bespoke just
for here of course half of the
decoration is actually the food like
seeing all the Salar armies hanging up
and the chef’s cooking also all the
kitchens are open so there’s no lies
there’s no I mean the reason you can’t
see most people cooking in an airport to
be honest is because now what scripting
they’re reheating you know so I think
it’s fair to say quality of cooking and
produce has being you know average at
best and I think that’s not I’m not even
being mean or cocky it’s just a reality
really it has improved over the years
you know people like Pritam on Jo I
think I’ve done a great job in
sandwiches you know they’ve pushed the
boundaries people like it soon in the
sushi you know so there are some you
know some lighter fresher choices out
there but it’s far about the restaurant
or for us you can grab and go and stuff
I think we’ve done something that hasn’t
me number four
Jamie’s Italian restaurant a Union
Jack’s a bakery
it was by no way in airports are not
famous for great food most stuff is
reheated the ability to really cook from
freshest is challenging but we’ve been
working with the dudes here at Gatwick
and they are dudes because they’ve
really allowed us to push the boundaries
of what you can do in the airport we’ve
got proper cooking proper line kitchen
we’re cooking on gas you know we’re not
reheating stuff in microwaves we’ve got
probably the only real bakery in an
airport possibly in Europe definitely in
Britain you know mix you know made
proved cooked on site so we’ve really we
haven’t just done this for a business
opportunity we haven’t just done this
for a laugh you know we’ve done this to
really try and mix it up a bit and
hopefully we’re going to succeed now and
the food it German Italian is brilliant
value great fresh ingredients great
british produce and the stuff that we
import of course is from early the
mozzarellas no one in Britain serves our
mozzarella literally it’s exclusive just
I found it and we fly it in five days a
week
prosciutto salami beautiful pasta dishes
every single ounce of pasta that’s eaten
in this restaurant is made in this
restaurant from flour and from
free-range eggs all the shapes all the
sizes all the raviolis it’s just really
lovely comfort food and of course right
in James Italian in Gatwick breakfast
will be a big deal
so I in the breakfast menu I haven’t
really tried doing anything flashy at
all there’s a nice mixture of Anglo sort
of Californian style breakfasts very
very good ingredients but really good
quality sausages bacon our own baked
bread you know Gregg’s you know I’ve got
egg chefs just doing eggs the perfect
egg scrambled poached
so yeah we haven’t tried get flashy just
do it proper and then we’ve got Union
Jack’s which is a different restaurant
now I’ve got we haven’t got the
restaurant here but we’ve got the bar
got Union Jack’s bar and we kind of the
belief and commitment of that place it’s
just great British produce so brilliant
local and British B
we’re probably the only restaurant bar
again in the UK that’s got like a barrel
room with all our barrels being looked
after
on tap you know so we’re really really
trying I think people are gonna love it
well up I’m always all over the design
anyway we work with a great design
agency on this one we work with about
three or four different architects and
yeah I mean it’s it’s completely
different to anything that we’ve done
but at the same time the DNA of what you
know I set out on the very first
restaurant in Oxford is here you know
the use of kind of reclaimed wood
different thicknesses different lengths
steel steel girders you know hunting
around the world for like secondhand
reclaim lights you know there’s probably
about 26 chandeliers all bespoke just
for here of course half of the
decoration is actually the food like
seeing all the Salar armies hanging up
and the chef’s cooking also all the
kitchens are open so there’s no lies
there’s no I mean the reason you can’t
see most people cooking in an airport to
be honest is because now what scripting
they’re reheating you know so I think
it’s fair to say quality of cooking and
produce has being you know average at
best and I think that’s not I’m not even
being mean or cocky it’s just a reality
really it has improved over the years
you know people like Pritam on Jo I
think I’ve done a great job in
sandwiches you know they’ve pushed the
boundaries people like it soon in the
sushi you know so there are some you
know some lighter fresher choices out
there but it’s far about the restaurant
or for us you can grab and go and stuff
I think we’ve done something that hasn’t
me number four
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