Food education and learning basic cooking skills are two important pillars of the work we do here at the Jamie Oliver Food Foundation.
Through our programmes we reach people from all over the world, transforming their lives by teaching them about good, fresh and real food and this ethos is carried out across the rest of Jamie’s world too!
Staff from across Jamie’s businesses not only have constant access to relevant and brilliant information on food, but regularly have the chance to take part in cooking classes here at HQ. The classes are run by a wonderful teacher Lizzie, who has been teaching people to cook from all walks of life for over 20 years and truly brings the Food Revolution to life.
This week, staff learnt how to cook two brilliant recipes, super summer salad with watermelon, radishes, quinoa and feta, and salmon ceviche with chopped salad and black rice balls.
Fresh off the back of these cooking class, we also celebrated the launch of Jamie’s latest book, Super Food Family Classics! Find out more about the book and check out Jamie’s new online jam-packed family food hub. It’s full of exciting tried-and-tested recipes, inspiration, ideas, tips, tricks and nutrition advice to help you feed your family well, ensuring they’re the best they can be.
In celebration of this launch, we had a great breakfast at HQ – on the menu was freshly baked rye bread from Jamie’s Fifteen restaurant topped with loads of fresh ingredients including salmon, avocado, cream cheese and pomegranate. The pick of the day though was the chocolate porridge with Greek yoghurt and fresh seasonal fruit!
As you can see, the food revolution is very much alive and kicking here. Join us and the conversation online with #FamilySuperFood and #FoodRevolution.
Happy cooking everyone!