Jamie Oliver has two new babies: a little girl named Daisy Boo, and Fifteen (Westland Place; 44-207/251-1515; dinner for two $200), a not-for-profit Shoreditch restaurant (New York and Sydney outposts are in the works) where he trains unemployed teens to work behind the stove. Fans who don't catch a glimpse of Oliver in the open kitchen at least get to taste his big-personality dishes, like "kinda sashimi" scallops or veal cheeks with "gorgeous wet polenta." Here, the boyish chef shares his passions—from bacon to bistros.
What can't you do without when you're on the road? I always pack a Microplane zester, a couple of MAC knives, and a mortar and pestle.
Do you take along a snack for the flight? A bacon "sarnie," or sandwich. The trick is to use thick-cut, dry-cured bacon. I substitute pancetta in the U.S.
And what about eating on the ground? My favorite London bistro is Passione (10 Charlotte St.; 44-207/636-2833; dinner for two $95), owned by my friend and mentor Gennaro Contaldo. In New York, I love Babbo (110 Waverly Place, 212/777-0303; dinner for two $120). Mario Batali makes genius food.
If you could retire now, where would you go? To the English countryside, near my childhood home in Clavering. We'd live on a farm and grow vegetables.
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