Lovely jubbly: UK celebrity chef Jamie Oliver plans to open Zurich restaurant

UK celebrity chef Jamie Oliver is looking to open a new ‘Jamie’s Italian’ eatery in Zurich as early as this year despite being plagued by poor financial results.

Lovely jubbly: UK celebrity chef Jamie Oliver plans to open Zurich restaurant

The chef – apparently a fan of such classic Swiss dishes as fondue and barley soup from the canton of Graubünden – said as far back as winter 2016 he would open a restaurant in the Swiss financial hub if he could find the right partner, and it seems that is now the case.

Oliver has teamed up with Hungarian restaurant entrepreneur Roy Zsidai for the planned project, according to Swiss weekly Schweiz am Wochenende. Zsidai told the paper he was already scouting locations for a Jamie’s Italian eatery and that the restaurant would be opened this year if all went to plan.

Jamie Oliver has in the past praised the Swiss who are among the biggest buyers of his books.

“The Swiss are unbelievable, they are maybe my most faithful customers,” he was quoted as saying on Swiss news site 20 minutes.

But it remains to be seen whether financial considerations will derail Oliver’s infatuation with Switzerland and his plans to muscle in on an already crowded Italian restaurant scene in Zurich.

Jamie’s Italian confirmed in January it was closing 12 of its UK restaurants saying was about ensuring the brand was “in good shape for the future”.  And recently, the UK’s Sun newspaper cited court documents reportedly showing the Italian restaurant chain had racked up debts of £71 million pounds (83 million francs).

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Zsidai told Schweiz am Wochenende the problems only affected the UK part of the business and the international chain was a separate entity.

But the reputation of the chef who could once do no wrong has lost some of its sheen in recent years. His foray into the French market was panned for its “bland food” while his Union Jack’s pizza chain went belly up.

And perhaps even more seriously, Oliver incurred the wrath of people in Spain’s Valencia region by suggesting chorizo sausage was a legitimate ingredient for the rice dish paella. He even received death threats for what many saw as gastronomic blasphemy.


Will Switzerland be able to feed itself in the future?

Amid a worsening climate crisis and an increasingly unstable world food system, Clare O’Dea looks at what Switzerland and its population need to do to ensure there is enough food on the table in the years to come.

Will Switzerland be able to feed itself in the future?

Faced with a growing global population, the climate crisis and increasingly degraded agricultural land, the challenge of how to feed the world in the near future is one of the burning issues of the day. 

Russia’s invasion of Ukraine has created a multitude of additional food security problems, contributing to already rising global food prices and rising input costs for agriculture, such as energy and fertilisers. 

Meanwhile, Switzerland’s food self-sufficiency rate is relatively low for Europe at around 50 per cent. The government’s new agriculture strategy for 2050 has set the seemingly modest goal of maintaining that level.

The 79-page strategy document, like most such publications, does not look beyond 2050. But this is just the point when climate change and increasing demand for food are expected to intensify.

Should we be alarmed?

One thing the Covid-19 pandemic showed was that not all countries are equally affected by a global crisis. Money is usually the main protection against disaster, but leadership, preparedness, and the ability and willingness to respond quickly are also important. 

For domestic food production over the next two to three decades, hope still rests on two main pillars – boosting productivity in a sustainable way, and changing consumer behaviour. There’s not much else that can be done. 

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The bad news is that the Swiss population is not eating a well-balanced diet and the average intake of calories is too high.

People are not eating enough dairy products, pulses, fruit and vegetables and consuming too much meat, sweet things and alcohol. 

We all know this.

But did you know how harmful this love affair with our stomachs is? The strategy document spells it out: “The environmental impact of consumption could be halved if people adopted a healthy diet, based on the nutritional recommendations.”

With a different portfolio of food grown in Switzerland corresponding to a healthier diet, the self-sufficiency rate would increase too. Consumer behaviour is changing but not radically or quickly enough. It’s hard to see the harm being reduced without enforced measures of some kind. 

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Another crying shame of our food system and lifestyle is that a third of the food produced by farmers ends up being wasted between field and fork. All that energy, money and ecological impact for nothing. 

Although food self-sufficiency carries its own risks – vulnerability to local shocks, extra pressure on the environment – being too reliant on imports is not ideal. Overall, the EU is a net food exporter. But the Swiss government has made it clear that Switzerland will continue to rely significantly on imports for the foreseeable future. 

One simple reason is the limited availability of agricultural land. Currently 36 per cent of Switzerland’s land surface is given over to agricultural production and pasture. Farmers have to compete with growing urbanisation and, of course, the non-negotiable presence of the mountains that cover 60 per cent of the land’s surface.

During the Covid-19 pandemic we saw that money can, up to a point, buy you health. Switzerland nabbed so many of the globally available vaccines that it has had to donate or destroy surplus. Money can also buy you food, and this, along with proximity to supply, puts Switzerland is a rather secure position. 

In fact, Switzerland came fifth out of 113 countries in the Global Food Security Index which considers the issues of food affordability, availability and quality, as well as natural resource and resilience. By which we could conclude that everything is under control. 

The victims of this year’s global food crisis – the 323 million people who will become acutely food insecure, according to the UN – live in the countries that routinely appear at the bottom of such indexes. 

Nevertheless, according to the Swiss agricultural research body Agroscope, we should not feel a false sense of security. Apart from dependence on foreign countries and climate change, power supply is one of the key threats to Swiss food supply. 

In its latest annual assessment of threats to food supply, Agroscope wrote that the probability of and the potential damage from a serious power shortage are particularly high compared to other risks. “Supplies of vital foodstuffs would be massively affected, the effects would be manifold, and would not be overcome quickly.”

If the worst comes to the worst, Switzerland stockpiles compulsory stocks of essential goods for bridging in case of crisis and shortages. Mandatory storage facilities around the country hold three to four months’ worth of basic foodstuffs like sugar, rice, cooking oils, cereals and animal feed. 

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Is that reassuring? Three months doesn’t feel like a lot.

These stocks are only released when the economy itself is no longer able to satisfy demand. In any case, Agroscope says “household emergency stocks are of great importance”.

I don’t know about you, but I’m off to the supermarket.