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Digital Subscriptions > delicious. Magazine > April 2019 > The year that transformed BRITISH FOOD FOREVER

The year that transformed BRITISH FOOD FOREVER

It was the cusp of a new millennium and the world of food was about to get a shake-up, the repercussions of which would continue to be felt decades later. Katy Salter surveys the people and events that made 1999 a year of such profound and long-lasting influence

April 1999: a 23-year-old chef slides down some banisters, roasts some lamb, says ‘pukka’ several times… and changes Britain’s relationship with food. Jamie Oliver’s first series, The Naked Chef, began with these words: “Cooking’s gotta be simple. It’s got to be tasty. It’s got to be fun.” It was a manifesto for a new way of cooking: one that reclaimed food from Michelin-obsessed chefs and competitive dinner parties. Yet no one could have predicted just how much of an impact Jamie would have over the next 20 years.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!