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| Version 4 | Version 5 |
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| Jamie Oliver restaurant chains collapse | Jamie Oliver restaurant chains collapse |
| (32 minutes later) | |
| Celebrity chef Jamie Oliver has said he is "saddened" after his restaurant group went into administration, putting up to 1,300 jobs at risk. | Celebrity chef Jamie Oliver has said he is "saddened" after his restaurant group went into administration, putting up to 1,300 jobs at risk. |
| The group, which includes the Jamie's Italian chain, Barbecoa and Fifteen, has appointed KPMG as administrators. | The group, which includes the Jamie's Italian chain, Barbecoa and Fifteen, has appointed KPMG as administrators. |
| In total, 25 restaurants are affected by the move, 23 of which are from the Jamie's Italian chain. | In total, 25 restaurants are affected by the move, 23 of which are from the Jamie's Italian chain. |
| Mr Oliver said: "I appreciate how difficult this is for everyone affected." | Mr Oliver said: "I appreciate how difficult this is for everyone affected." |
| 'Passion' | 'Passion' |
| "I would also like to thank all the customers who have enjoyed and supported us over the last decade, it's been a real pleasure serving you." | "I would also like to thank all the customers who have enjoyed and supported us over the last decade, it's been a real pleasure serving you." |
| He added: "We launched Jamie's Italian in 2008 with the intention of positively disrupting mid-market dining in the UK High Street, with great value and much higher quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that." | He added: "We launched Jamie's Italian in 2008 with the intention of positively disrupting mid-market dining in the UK High Street, with great value and much higher quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that." |
| Jamie Oliver's Fifteen Cornwall at Watergate Bay, which operates under a franchise, is unaffected. | |
| Fame | Fame |
| Mr Oliver is known for his Naked Chef books and TV shows, broadcast in dozens of countries, after first being shown in the UK 20 years ago. | Mr Oliver is known for his Naked Chef books and TV shows, broadcast in dozens of countries, after first being shown in the UK 20 years ago. |
| He has also campaigned for healthier eating, including in school meals. | He has also campaigned for healthier eating, including in school meals. |
| His chain is the latest victim of a tough trading environment on the UK High Street. | His chain is the latest victim of a tough trading environment on the UK High Street. |
| Mr Oliver's business has faced difficulties over the past two years, with a number of Jamie's Italian and Barbecoa restaurants shutting. | Mr Oliver's business has faced difficulties over the past two years, with a number of Jamie's Italian and Barbecoa restaurants shutting. |
| In 2017, he closed the last of his Union Jacks restaurants and also shut his magazine Jamie, which had been running for almost 10 years. | In 2017, he closed the last of his Union Jacks restaurants and also shut his magazine Jamie, which had been running for almost 10 years. |
| In December of that year the chef also put £3m of his own money into his restaurant businesses. | In December of that year the chef also put £3m of his own money into his restaurant businesses. |
| Simon Mydlowski, a partner at law firm Gordons and an expert in the hospitality industry, said Jamie's had failed to keep up with changing trends. | Simon Mydlowski, a partner at law firm Gordons and an expert in the hospitality industry, said Jamie's had failed to keep up with changing trends. |
| "To be successful in this sector you have to be constantly evolving - from the menus and the drinks choice, to the way you engage with customers." | "To be successful in this sector you have to be constantly evolving - from the menus and the drinks choice, to the way you engage with customers." |
| "Faced with higher rent, rising food prices and increased competition, restaurants need a point of difference - it's no coincidence that smaller brands with the freedom and flexibility to keep things fresh are currently the ones performing well." | "Faced with higher rent, rising food prices and increased competition, restaurants need a point of difference - it's no coincidence that smaller brands with the freedom and flexibility to keep things fresh are currently the ones performing well." |
| Have you been affected by this news? Please share your experiences by emailing haveyoursay@bbc.co.uk. | Have you been affected by this news? Please share your experiences by emailing haveyoursay@bbc.co.uk. |
| Please include a contact number if you are willing to speak to a BBC journalist. You can also contact us in the following ways: | Please include a contact number if you are willing to speak to a BBC journalist. You can also contact us in the following ways: |
| Or use the form below | Or use the form below |