We hope you will find the answer to your question below.
Due to the Covid-19 pandemic we are dealing with a very high volume of enquiries at this moment and we endeavour to get back to you as soon as we can. Please allow a little longer for responses during this time.
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
Unfortunately, due to the high number of requests Jamie receives for donations, we are unable to donate prizes to raffles or events.
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:
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.
This isn’t something we’re currently able to support on the site but is something we’re exploring with our development team.
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.
To save a recipe you’ll need to create, or log in, to your jamieoliver.com account.
Once you’re logged in, you will be able to save recipes using the ‘save’ button under the recipe image. You’ll find your saved recipes in the ‘my profile’ dropdown.
Please note, you need to accept the relevant cookies to enable this service. You can update your cookie settings here. Make sure that cookies are switched on for the purpose of store and/or access information on a device. Then scroll to the bottom, save preferences and exit.
To change your email address, you’ll need to set up a new jamieoliver.com account using your new email address, and then delete your old account.
If you have an existing paid-for meal plan, please contact the Jamie Oliver website team here, under Books & Media, jamieoliver.com
Please use the close button in the top right-hand corner of the ad and follow the instructions to report the ad. This will send a notification to our ad provider.
You can also report any inappropriate ads to the Jamie Oliver website team here, under Books & Media, jamieoliver.com. If possible, please send a screenshot of the ad, along with the time and date you saw the ad to the team and they’ll be in touch if they need any further information.
For any queries relating to Jamie Oliver’s Recipes app, please contact the Jamie Oliver website team here under Books & Media, jamieoliver.com
Jamie’s verified Facebook, Twitter, Instagram and TikTok handles are:
Unfortunately imposter accounts do pop up now and then, so please be careful if someone contacts you pretending to be Jamie or from his business. If a message is not from one of these verified accounts, please ignore it and report it to the relevant social media platform.
To make a data removal request, please contact the Data protection team here, under Data protection.
For all kitchen product and food product queries, please contact the manufacturer directly. A list of contacts can be found below:
For Pots & Pans with a Jamie Oliver by Tefal logo – please visit Tefal’s Contact Us page to contact the customer service team in your country.
For pasta sauces, pestos, oils/vinegars, antipasti and dried pasta, please contact email@example.com
For our Chefbrand product range in Tesco, which includes filled pastas, gnocchis and fresh pasta sauces, please contact firstname.lastname@example.org
Please contact us here, under Products (Cookware, Homeware Food), Jamie Oliver Food & Non-food products.
For seasonings and ready-to-eat rice & grain pouches, please contact Fiddes Payne Ltd at www.fiddespayne.co.uk
Unfortunately, as our UK restaurant estate went into administration in 2019, it is not possible for us to offer any alternative to the voucher you received (as per the terms and conditions at time of purchase). We are sorry if you were unable to use your voucher before your local restaurant closed.