Contact & FAQs

For all media enquiries and interview requests, please contact Media.Enquiries@jamieoliver.com

Due to the very high volume of requests for Jamie invites/messages/signings, we are unable to fulfil these types of requests.

Due to the very high volume of requests for personal book signings, Jamie sadly cannot fulfil these type of requests. However, do keep an eye on our social media channels for your chance to buy or win signed copies during promotions.

We do not authorise the commercial use of individual photographs of Jamie, or his recipes. If you have a query for our PR team, please fill in the form on our contact us page and write ‘PR REQUEST’ in the subject line of your email.

Please visit our careers page: jamieolivergroup.com/careers. Due to GDPR restrictions we cannot accept CVs or job applications through our contact page.

We don’t offer regular work experience placements, however occasional internships or placements do come up, and will be advertised on our careers site: jamieolivergroup.com/careers

Jamie very rarely teaches these days, but you can book a class at The Jamie Oliver Cookery School or at one of the Ministry of Food centres across the UK, and learn the kitchen skills he thinks are important.

Unfortunately, due to the high number of requests Jamie receives for donations, we are unable to donate prizes to raffles or events.

For advice on how to get your book published, please visit: penguinrandomhouse.co.uk/work-with-us/authors/

You can also find useful guides on the Society of Authors website: societyofauthors.org/Advice/Guides

We receive lots of requests asking for Jamie’s help with school, college and university projects, all of which he would love to answer, but just doesn’t have the time. To find out more about Jamie and his various businesses and projects, please visit jamieolivergroup.com/our-brand.

For all you wannabe chefs out there, Jamie has some brilliant advice on how to get your foot in the door and make those dreams a reality:

If you’re just starting out and you want a weekend job, try looking for work in a restaurant, pub, fishmonger’s, bakers, butcher’s or on a fruit & veg stall. All of these are really valid ways to learn about food. Then, as the years go by, try and move on to something different or to a more challenging restaurant.

Having gathered a bit of industry experience, or something similar, you now have three options to consider, none of which are necessarily the right answer:

1. Go straight into a professional job. Jump in at the deep end with possibly not enough skills, but be bold enough to carry it off. And learn on the job – get on-the-job training. This is quite common these days.
2. Go to the best local catering college and do a two- or three-year course that gives you an insight into the science of cooking, culinary language, front-of-house, management, and the accounting sides of the business. That’s what I did and I enjoyed it, although I did find that it lacked the real vibe of the kitchen. I found that working in restaurants over the holidays and at the weekends gave me a really good balance.
3. I’ve always thought arranging to do day-release over two or three years at a good local college is a really good idea. It means you can get a full-time job, which challenges, inspires and pays you; and with your employer’s support you can go to college one day a week.

There’s nothing you can’t achieve with hard work, passion and a real commitment to cooking. Read as many books as you can get your hands on, and try to work in other countries for authenticity, if you can. I also used to save up and go out for a posh meal with my fellow chefs every five weeks for education.

Food and cooking is one of the most exciting, dynamic industries on the planet and it often employs some of the most brilliant people. I know the industry still has a reputation for terrible money and hours, but things are really changing – yes, you might not make huge money right at the beginning, but these days if you run a small artisan outfit you can make a lovely living out of it. The sky’s the limit!

So, get stuck in, get cooking and good luck!

Visit the Jamie Oliver Cookery School website and choose from a selection of online or in person classes.

All nutritional analysis of our recipes is per portion. So, for example, if the recipe serves 4, the values provided will be for ¼ of the total recipe.

Nutritional information for individual recipes can be found on each recipe page.

We provide all info in our disclaimer on how we analyse recipes:
jamieoliver.com/nutrition/disclaimer/

Our recipes are all tested in and written for fan-assisted ovens. You can find temperature conversions for conventional ovens, Fahrenheit and gas marks online.

Our recipes are all tested in and written for fan-assisted ovens. You can find temperature conversions for conventional ovens, Fahrenheit and gas marks online.

The dietary guidance for those with diabetes is to follow a healthy and balanced diet. Please read our 10 easy healthy eating tips or visit our nutrition page for lots of other supporting information and recipes.

For more information on living with diabetes, please visit diabetes.org.uk

For brilliant inspiration for cooking for one, check out our collections below:
Easy recipes for one
One-pan wonders
Quick & healthy meals

We are unable to authorise the use of Jamie’s recipes on third-party websites.

If you have a query for our PR team, please fill in the form on our Contact Us page: jamieoliver.com/contact and write ‘PR REQUEST’ in the subject line of your email.