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Hello, I'm Tina Dehealey and this is Beyond Today from BBC Radio 4,

a space to ask one big question about one big story.

Today we're asking, how Jamie Oliver change of food culture.

Just squeeze that in there. He dived onto our TV screens 20 years ago with the

naked chef. So you got your lemon juice in there. He was 23, roughly chop up, cool, an Essex boy. Just mush it up in your hands. TV

Cooking had never seen anything like it. Rub it all over the meat.

So straight away the skin is going to be tasty, lovely jubly.

Since then, he's released a series of best-selling books, campaigning documentaries, he took on

school dinners, and changed the culture of children eating deep fried fat and

fizzy drinks.

And with Jamie's Italian he tried to bring good food to the high street at acceptable prices. But this week his restaurant chain went into

administration with a thousand jobs being lost. Now we don't want to talk about how good

or not Jamie is as a businessman but we want to look at the impact

he's had on food culture and how we think about food and how we cook it.

We'll be hearing from the BBC Sheila Dillon, who presents Radio 4's The Food Program.

But first I'm going to start by talking to two people who knew him 20 years ago.

They are Tim Siedaten, who runs two successful restaurants in London and Martin Gop who was a butcher but

now runs a successful dairy and cheese farm in Cumbria.

This is bizarre isn't it?

A little bus.

How's it going?

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