An Unforgettable Culinary Journey: Cooking Fresh Pasta with Jamie Oliver in London & Discovering the Perfect Eton Mess

Just a week ago, I found myself in the heart of London, an experience that still feels surreal. I was sharing a plate of freshly made pasta with none other than Jamie Oliver himself! The entire week was a whirlwind of culinary delights and unforgettable moments, and I can’t wait to share every detail of this incredible adventure.

My Unforgettable Journey: From Canada to Jamie Oliver’s Kitchen

Naturally, everyone asks: “How did you end up in London on a seemingly ordinary Monday night, wilting stinging nettles to mix with ricotta and mascarpone for fresh ravioli, right alongside Jamie O?” The story began with a fantastic initiative by Sobeys. As part of their inspiring Better Food for All campaign, they launched a healthy eating and living challenge. The grand prize? An all-expenses-paid trip to London for a private cooking class with Jamie Oliver. Two fortunate winners from Eastern Canada were chosen, and then I received an invitation to join them. My role was to document the entire experience, sharing it with the world through my Twitter and Instagram channels. Needless to say, I was absolutely thrilled and honored to be a part of it.

Discovering London: A Culinary and Cultural Immersion

My last visit to London was when I was twenty-one, traveling with my mother, who, I realize now, was the exact same age I am today. It was a nostalgic return, made easier by the thoughtful painted reminders on every street corner, guiding you which direction to look for oncoming traffic – a crucial detail for North American visitors navigating the bustling city streets. I arrived on a Saturday night, eager to soak in as much of the city as possible. After a scenic detour on foot from the tube station to my hotel, dragging my suitcase through charming lanes, I checked in and immediately set out for St. John in Smithfield. This iconic restaurant is renowned for its nose-to-tail philosophy, offering a truly authentic British culinary experience. I savored roasted bone marrow with a vibrant parsley salad, capers, delicate grilled toast, and a generous sprinkle of coarse sea salt. This was followed by perfectly cooked skate with chicory, and to finish, a delightful rhubarb Eton Mess – a sweet preview of a dessert that would become a recurring theme of my trip. The next day was a marathon of exploration, from early morning until late evening, as I walked countless miles, absorbing the sights, sounds, and vibrant energy of the city. Every corner turned revealed another historical landmark, a charming pub, or a bustling market, truly immersing me in the quintessential London experience.

Monday morning brought the main event into focus. I met the prize winners and their husbands in the hotel lobby, and together, we made our way to Jamie Oliver’s renowned Fifteen restaurant for lunch. Fifteen, famous for its social enterprise mission of training young, unemployed individuals, offered a menu that reflected Jamie’s commitment to fresh, seasonal ingredients. We indulged in a magnificent spread: succulent roast chicken served on a bed of savory lentils and fennel, a rich and creamy quiche, a delicately pale green soup crafted from spinach and stinging nettles, crispy golden potatoes, and for dessert, another exquisite rhubarb Eton Mess, followed by decadent brownies loaded with almonds, served with a side of gelato that surprisingly hid a delightful dab of chocolate ganache underneath. Each dish was a testament to simple, delicious cooking, showcasing the quality of ingredients and the skill of the chefs. The atmosphere was buzzing, filled with a sense of purpose and culinary passion.

The Anticipation Builds: A Private Cooking Class at Recipease

Later that afternoon, the excitement escalated as we journeyed to Notting Hill, home to Jamie’s vibrant cooking school, café, and kitchen store, Recipease. It’s a truly beautiful space, thoughtfully designed with an open demonstration kitchen on the main level and another upstairs, creating an inviting and interactive culinary environment. Even the staff buzzed with palpable giddiness as they closed off the upper floor, anticipating Jamie’s arrival. The air was filled with the fragrance of fresh flowers, and small square pie tins brimmed with an array of delicious antipasto, perfect for nibbling alongside glasses of prosecco as we awaited our host.

An Audience with the Master: Cooking with Jamie Oliver

And then, he arrived. Not through the front door with a grand entrance, but subtly through the back, effortlessly sliding an arm around my shoulders, as if we’d been old friends forever. Jamie Oliver, in person, was exactly as he appears on television: friendly, charming, and utterly charismatic, but with an added warmth and genuine presence that only real-life interaction can convey. We chatted for a bit, a small group sharing this extraordinary moment, before he gracefully hopped into the kitchen. His lesson for us that evening: how to make fresh pasta from scratch, using talcum-soft 00 flour and brilliant, vivid orange egg yolks. I’ve made fresh pasta many times before, but there’s always something new to learn when observing another chef, especially when that chef is Jamie Oliver. He spoke candidly about cooking at home for his kids, admitting that even his children can be picky eaters – Buddy, for instance, sometimes refuses sauce for his pasta, a challenge Jamie tackles head-on. He shared invaluable insights into how they manage homemade meals on busy weeknights, what he wished he had paid more attention to in school, and of course, emphasized the critical importance of food education for everyone.

Mastering the Art of Fresh Pasta

Jamie expertly rolled the pasta dough into a thin, delicate “scarf” so long it stretched across the entire workspace, almost beyond his reach. He then transformed portions of it into elegant ribbons, while the rest became exquisite ravioli. For the filling, he used stinging nettles, wilted down with butter, garlic, and chilies, then stirred into creamy ricotta – a brilliant example of transforming simple ingredients into something extraordinary. We discussed how ravioli serves as a fantastic vehicle for using up leftovers and wilting produce, a perfect way to resurrect ingredients that might otherwise end up in the compost bin, minimizing food waste with delicious results. He then demonstrated the proper technique for cooking fresh pasta, explaining how to sauce it perfectly. He pulled the glistening strands from pot to plate with tongs, still dripping with starchy cooking water, and then, with a playful flick of his tongs, scooped in even more starchy water, explaining how it helps to emulsify the butter and Parmigiano-Reggiano, creating a luscious, velvety sauce that clings beautifully to the pasta. It’s truly astonishing how much better fresh pasta tastes, and the best part is, it’s not at all difficult to make once you get the hang of it. I’ve already made a batch with my child, W, since returning home – it’s genuinely one of the most enjoyable activities to do with kids, or even just by yourself for a rewarding culinary experience.

Following Jamie’s masterful demonstration, the lovely staff at Recipease set up individual workstations for us, complete with our own cheese boards, bowls of fresh greens, pasta machines, flour, and eggs. Jamie then moved around, offering personal guidance, helping each of us get a feel for the fresh pasta dough. He patiently showed us how to roll it out first on the thickest setting, then incrementally turn the dial down, making the pasta thinner and thinner. There was a gleeful satisfaction each time the pasta emerged longer, wider, and more transparent. I tried my best to keep my performance anxiety in check, focusing on the simple joy of creating something delicious from scratch under the tutelage of a culinary legend.

We were also fortunate to have Chef Dan Batten, who heads up the cooking school at Recipease, guiding us with his equally charming, helpful, and awesome demeanor. Together, we mixed, rolled, chopped, filled, and cooked our pasta. Jamie, dedicated as ever, stayed for a full two hours, sharing stories and tips before he had to depart to pack for an upcoming trip to Greece, where he was filming a new series. He gave us all warm farewell hugs and left us to sit down to our homemade pasta meals, which I think I ate while still floating on air from the experience. To complete the perfect evening, the kind folks at Recipease presented us with platters of delightful desserts: a rich flourless chocolate cake, a moist orange pound cake served with the thickest, creamiest dollop of cream, and miniature strawberry Eton Messes. It was a truly memorable meal, capping off an extraordinary culinary class.

The Ubiquitous Eton Mess: A Quintessentially British Delight

Throughout my London visit, rhubarb Eton Mess seemed to be everywhere. This was due to two compelling reasons: firstly, it is a quintessential British pudding, deeply embedded in the nation’s culinary heritage; and secondly, rhubarb was perfectly in season, both in the UK and back home in Canada. I had already harvested bundles from my own backyard and was even starting to eye my neighbors’ yards and back alleys! For those unfamiliar, an Eton Mess is essentially what happens when a pavlova has a glorious accident – indeed, this is likely how it originated at Eton College, a prestigious boys’ boarding school located near Windsor. It’s a delightful layered concoction of fresh fruit, playfully smashed meringues, and billowy whipped cream, which together create a harmonious symphony of sweet, tart, creamy, and crunchy textures – a truly perfect dessert.

Rhubarb: The Seasonal Star of Eton Mess

Rhubarb is absolutely ideal for Eton Mess. Beyond its visually appealing rosy color, it offers a beautifully balanced sweet-tart flavor when gently stewed with sugar or honey until it breaks down into a soft, velvety consistency. The rhubarb in the Eton Messes I sampled across London varied subtly at each location, offering unique interpretations of this classic dessert. At St. John, the rhubarb was a strikingly pale pink, almost white, and though sweet, it retained much of its original shape and a delightful crunch. Large, square chunks of this firm rhubarb were generously interspersed through the rich, heavy cream – noticeably richer than what we typically find in North America – with pieces of crisp meringue providing a wonderful textural contrast. At Fifteen, the rhubarb was served soft, beautifully stewed, and chilled, accompanied by a generous dollop of whipped cream, a delicate crisp meringue, and then a whimsical swirl of soft, lightly toasted meringue that looked and tasted wonderfully like sticky, roasted marshmallow. Two thin, perfectly intact stalks of rhubarb lay elegantly overtop, still soft and sweet. Both versions, despite their differences, were utterly divine, showcasing the versatility and charm of this seasonal ingredient.

Crafting Your Own: Simple Homemade Meringues for Eton Mess

I usually prefer to make my own meringue for Eton Mess for several reasons. Firstly, it’s surprisingly easy, and you don’t have to worry about achieving a perfect, symmetrical appearance since they’ll be smashed anyway! Secondly, finding good quality, store-bought meringues can sometimes be a challenge. To make your own, begin by carefully separating 3 eggs – this task is actually simpler when the eggs are cold. Place the egg whites into a clean glass or stainless steel bowl, ensuring there’s no trace of yolk. In a small dish or measuring cup, combine 3/4 cup of granulated sugar with 1 teaspoon of cornstarch; the cornstarch helps stabilize the meringue. Begin beating the egg whites until they become light and foamy. Then, gradually add the sugar mixture, beating continuously at high speed. Continue beating until the mixture holds stiff peaks, resembling shaving cream – when you lift the beaters, the peaks should stand firm and not flop over. Drop spoonfuls of this cloud-like mixture onto a parchment-lined baking sheet. Bake them in a preheated oven at 250°F (120°C) for approximately one hour, or until they are completely dry and crisp to the touch. Once baked, turn off the oven and let them cool completely inside the oven, which prevents cracking. Once cooled, simply peel them off the parchment paper and gently bash them into delightful, irregular pieces. These homemade meringues will elevate your Eton Mess to a whole new level of deliciousness, providing that perfect light, airy crunch.

This London trip was an experience I’ll truly never forget, filled with incredible food, inspiring conversations, and the unique opportunity to cook alongside a culinary icon. It reinforced the joy of fresh, simple ingredients and the importance of sharing good food. A heartfelt thank you to Sobeys for generously paying my way to London and covering my hotel and expenses there. Your support for this important conversation about better food for all in Canada is invaluable, and I am deeply grateful for an adventure that will forever hold a special place in my heart.