JAMIE OLIVER

You have always been very outspoken on food quality – how will this change post-Covid?

That’s actually one of my biggest worries. There are two big reasons why we might fear a downgrading of food quality in the months and years after the pandemic.

The first is because producers, retailers and hosts (restaurants) won’t want to take risks on the growing, purchasing and the delivery of expensive food which, typically, has higher risks over wastage. In other words, if you’re flipping burgers and don’t sell a box, you can suck that up; but if you have got a load of unsold steak then your losses are so much greater. So I think lower value food items might be seen a lot more.

The other side of that is in a global recession people have less money in their pockets, and that leads us to the same result – lower value food items.