Jamie OliverEvery podcast appearance, updated as new ones drop

Hosts Dan Allen and Ellen Thomas chat with Nathan Theys , commercial director and filmmaker whose work spans branded content, documentaries, and digital storytelling. Most recently, Nathan directed a documentary series for Jamie Oliver’s YouTube channel , crafting engaging stories that connect with audiences across the world while navigating the unique challenges of online content creation. But WHAT exactly goes into directing a COMMERCIAL or BRANDED FILM? How do you tell compelling stories while working with a client’s vision and objectives? Wh...

Ed Loftus on bringing Jamie's Italian back to the UK, scaling Jamie Oliver Group to 80+ sites in 24 countries, and the discipline behind a real second act. Very few people in UK hospitality ever get to attempt a real second act. Jamie Oliver Group has just done it: Jamie's Italian back in Leicester Square in March 2026, seven years after the 2019 administration that closed the UK estate. The man who's been at the company through all of it (nearly 15 years, employee number one of the post-2019 strategy) is Ed Loftus, Global Director of Jamie Oliver Restaurants. In this episode he walks Conor through what it actually took to get here: building globally first (80+ sites, 24 countries, 7 brand formats), the franchise-first pivot, the partnership architecture behind the UK return (Brava Hospitality Group with Cain International), and a 30% smaller menu doubling down on fresh pasta made on premises every day. Plus 16 global partners, a head office that's banned PDFs, why "my Jamie is not your Jamie" matters when scaling a celebrity-chef brand, the John Lewis Cookery School partnership, and Ed's frank case that "people" is the operational metric most operators ignore. KEY TAKEAWAYS A good brand doesn't necessarily make a good business. The 2019 UK administration wasn't a demand problem, it was a flexibility-and-capital problem Build globally first, then come back home. Jamie Oliver Group spent six years proving the model in 24 countries before relaunching in the UK Franchising is a marriage. Partner selection is the single most important decision; the right partners weather macro shocks together Simplicity scales. Complexity does not. The technology backbone (digital intranet, no PDFs, LMS, sentiment) starts from that principle Don't recreate the past. When a brand returns to market after a setback, the question isn't what to bring back, it's how the strongest attributes should show up in today's market CHAPTERS 0:00 Intro: what a genuine second act looks like in hospitality 2:43 Welcome, Ed 3:12 From chef to global director: 15 years across kitchens, multi-site, commercial 6:42 The scale today: 80+ sites, 24 countries, 7 brand formats 7:32 Reading the 2019 administration: not demand, but flexibility and capital 10:35 Why he stayed: Jamie himself, the brand, and a challenge worth taking 11:16 Post-2019 strategy: franchise-first, employee number one, building a team 14:54 Localising a celebrity-chef brand without losing the DNA 18:05 The technology backbone: digital SOPs, LMS, sentiment, no PDFs 20:33 Franchising as a marriage: partner selection is everything 22:18 The UK return: how the Brava Hospitality Group partnership came together 25:18 What's different at the new Jamie's Italian: design, menu, fresh pasta 29:23 Multi-zoned spaces and the modern casual-dining environment 31:16 Building experiences outside the venue: John Lewis Cookery School 34:00 Working with Jamie: a creative force who lived the kitchens 37:20 What a week in the global director's life looks like 39:24 The 200-site ambition and what has to go right 40:43 The Quick Turn: rapid-fire questions 45:29 Shift Notes: Conor's closing reflections USEFUL LINKS & RESOURCES Ed Loftus on LinkedIn: https://www.linkedin.com/in/edloftus/ Jamie Oliver Group: https://www.jamieolivergroup.com/ Jamie's Italian: https://jamiesitalian.co.uk/ Brava Hospitality Group: https://www.bravahospitalitygroup.com/ Cain International: https://cainint.com/ John Lewis Cookery School with Jamie: https://www.johnlewis.com/our-services/jamie-oliver-cooking-school CONNECT WITH THE SHOW All W

Visit audiobookzap.com to start the 30-day free trial and listen to full audiobooks for free! Title: Reset Your Health with Jamie Oliver Categories: Detox, Developmental Psychology, Gerontology, Health Author: Jamie Oliver Narrator: Jamie Oliver Publisher: Audible Originals Release date: 01-08-2026 Language: English

The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enthusiasm for food is often infectious. His cooking and his campaigning have changed the way we eat. I'm speaking about Jamie with Rachel Roddy, author of a regular column on Italian food for the Guardian. We focus mainly on how Jamie, and others, have viewed food in Italy and I ask whether this helps explain why Jamie is often seen by some people as blaming poorer individuals for what he says are bad eating habits. In this episode we mention Alberto Grandi , Carla Tomasi and Massimo Montanari . Rachel is the author of An A-Z of Pasta , among other books on food. The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG. Follow the Full English on Twitter , Instagram and TikTok . Hosted on Acast. See acast.com/privacy for more information.

Lee can finally announce that he's an Expert for Jamie Oliver! in The Jamie Oliver Good School Food Awards and your school could win! ENTRIES OPEN NOW https://www.jamieoliver.com/schoolfoodawards/ Enjoyed this episode? How about sharing the love? Give us a glowing 5-star review, share on your socials, or spread the word to a neighbour! Leave your review, and you might snag a copy of our favourite "How to Get Kids Gardening" book. Transform your school garden journey by joining School Gardening Success today! Experience the outdoors, guided by teacher support, engaging video lessons, and equipped with all the essential tools for a blooming garden. Find out more at https://skinnyjeangardener.co.uk Eager to create lasting memories while gardening with your children? Grab the "How to Get Kids Gardening" book for just £10 using discount code PODCAST. Every penny from the book goes back into supporting school gardening initiatives. Get your copy at https://skinnyjeangardener.co.uk/shop/how-to-get-kids-gardening-book Craving more green inspiration? Check out our sister podcast, The Veg Grower Podcast, for an extra dose of vegetable-growing fun. Tune in and let the gardening adventures continue! Thanks for listening!

Today's second guest editor this Christmas is Jamie Oliver, the chef, entrepreneur and campaigner. Hear highlights from his programme in our Best of Today podcast, including interviews with former Prime Minister Tony Blair, and former Conservative Chancellor George Osborne about expanding free lunches in schools and providing a healthy array of options for students. Jamie Oliver has been open about his struggles in school with dyslexia. He says he was told he was taught alongside those with special needs. Jamie wanted to speak to the rapper Loyle Carner, who has ADHD about his struggles at school and what food means to him.

This week’s guest really needs no introduction – it’s the chef, restauranteur and cookbook author, Jamie Oliver. In our first festive episode, Jamie talks to Kelly-Anne Taylor about Christmas day in the Oliver household, how giving his wife Jools a foot massage is his sure-fire way to secure control of the remote and how landing his first TV show was all down to pot luck. Learn more about your ad choices. Visit podcastchoices.com/adchoices

EPISODE SYNOPSIS It’s the meeting of the two Annas today as Barnett meets Jones in the new episode of The Filling podcast. Speaking from her newly renovated Hackney home, chef, food writer and stylist Anna Jones weaves her journey from an Economics degree to chef training and working at Jamie Oliver’s 15 restaurant, to writing her first published recipes and cookbooks incorporating her commitment to vegetarianism. A prolific recipe writer (as well as cookbook and ceramics collector) Anna Jones also takes us to working in Europe and the intimidation of cooking pasta for Italian chefs, and living in California where she professes a love for their democratic way of eating. We also get the ultimate egg mayonnaise sandwich recipe – but does she really prefer vegenaise? EPISODE NOTES 15:20 – 19:25) After obtaining an Economics degree and setting out in finance, Anna Jones realised she had a different life calling. Here she details what prompted the move into cooking and her first steps to a new career. 19:30 – 22:30) Anna Jones has some enlightening stories to tell from her time training and working at Jamie’s Oliver’s 15 restaurant. Here she recounts meeting some interesting diners including Prince Charles, Brad Pitt, and Bill Clinton. 34:50 – 36:40) While working with Jamie Oliver Anna Jones was offered a book deal. Here she explains how this provided an opportunity to explore branching out on her own. 36:50 – 39:40) At a time when the fashion for restaurants was ‘nose-to-tail’ dining, Anna Jones was exploring how to create more inventive vegetarian food - a scary time, she admits, for a new chef. 42:50 – 47:00) Sustainability, food waste, plastic reduction are all burning concerns, and here Anna Jones talks through her One Change campaign to encouraging people to make regular small changes to their shopping and cooking habits. 57:00 – 59:00) Spending her formative years in California has instilled in Anna Jones a love for the food there and a ‘democratic’ way of eating. Here she explains how plant-based menus are on par with meat and fish dishes. TOP QUOTES “It’s taken me 40 years to realise that having way less stuff is way less stressful.” Anna Jones “If you’re the future king you can ask for whatever you want.” Anna Jones “Jamie Oliver is the busiest man I’ve ever known.” Anna Jones “Putting vegetables at the centre of your diet is the biggest thing you can do for the planet, and it’s the most joyous decision I made.” Anna Jones “My brother was a vegan when the only thing you could get was a Nando’s bean burger.” Anna Jones “My brother says I only eat food so I can put condiments on it.” Anna Jones “Focaccia, butter, and mayonnaise – triple oil threat.” Anna Barnett RESOURCES www.annajones.co.uk www.carolinepopham.com www.saltfatacidheat.com www.violetcakes.com www.sonsanddaughterslondon.com www.followyourheart.com ABOUT THE GUEST Anna Jones is a cook, writer, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook, The Modern Cook’s Year, and most recently, One. Her books are sold in ten countries and have been translated into five languages. The Modern Cook’s Year won the coveted Observer Food Monthly Best New Cookbook Award and The Guild of Food Writers Cookery Book Award. Her previous books have been nominated for the James Beard, Fortnum & Mason and André Simon awards. Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food and its ability to affect change in our daily lives. She lives in Hackney, East London, with her husband and young son. Instagram: @we_are_food ABOUT THE HOST<

Star chef Jamie Oliver joins the Fiete Gastro takeover with host Tim Mälzer to talk health, nutrition and education, reminisce about their shared glory days and discuss Jamie's new cookbook Veggies. This is a special takeover episode by Fiete Gastro the culinary podcast produced by OMR and hosted by star German chef Tim Mälzer. Mälzer, whose nickname is the German Jamie Oliver for all of his contributions to creating awareness for food, cooking and health, is joined by the REAL Jamie Oliver! Tim and Jamie are a couple of old friends who met working in a kitchen in London a couple of decades ago, met up in Berlin last week to discuss nutrition and education, how they got to where they are now, reminisce about their London days with all sorts of anecdotes from the kitchen and talk in depth about Jamie’s new cookbook "Veggies".

We may temporarily allow sugar highs for special occasions. But the truth is they can happen everyday with common foods we consider healthy. Jamie Oliver informs us on how we can advocate for our health at our schools and with our government, change our relationship with food, and that we need to teach our children how to cook. You can find the full clip here: https://youtu.be/go_QOzc79Uc Learn more about Jamie Oliver here: http://www.jamieoliver.com/ 5 Ingredients: Quick and Easy Food (book): https://amzn.to/2Mxx8yO We'd love to know what you think and join in on the conversation! Subscribe, leave a review, or follow PG-ish on Instagram (@ erin.s.holland ) or at erinsholland.com .