Australian lawyer Lisa Struthers has made a culinary feast of her legal career by landing a job as an in-house lawyer for Jamie Oliver. She speaks to Briana Everett

Tasting the creations of world-renowned chef Jamie Oliver is all part of the job for one Australian in-house lawyer.

After moving to the United Kingdom with "no idea" of what she would find, former Freehills lawyer Lisa Struthers landed the ultimate job of legal counsel for Jamie Oliver's food empire - Jamie Oliver Limited.

Warned by others that her leap into the UK market would not be easy, Struthers was pleasantly surprised.

"When I came over to the UK I was told I would have to go into private practice before going in-house. Well in the end I didn't," she says.

Admitting she was fortunate to get a job, at a time when the global financial crisis was imminent, Struthers says she went to the UK to do something different and, if possible, avoid another stint in private practice.

"I wanted to do something in the UK I couldn't necessarily do back home, but I wasn't sure if I could achieve it," Struthers explains. "When I came here the market wasn't red hot - in fact the economy was collapsing."

But Struthers says luck and timing were on her side. Her experience at a top-tier firm in Australia, coupled with the in-house contract work she completed in Australia and the UK, were vital in helping her to land the newly created role at Jamie Oliver Ltd.

"I did short periods of in-house contract work in Australia and then here in London when I first arrived. That gave me enough UK and in-house experience for employers to feel comfortable with me.

"And it really helped having good Australian firms on my CV which were recognised in the UK," she says.

With only three people in the Jamie Oliver legal team, Struthers says the breadth of work initially presented a significant challenge, as she quickly became involved in many of the new businesses that were launched by the company in 2008 and 2009. She says she now feels like she can handle almost anything that comes her way given the range of work she has had to deal with since she started almost two years ago.

"Jamie's business interests are very diverse. Most people are familiar with the media and publishing aspects, but we also have restaurants, a homewares range, retail stores, a television production company, product licencing and a magazine. I support all those areas. " she says. "And in terms of corporate [work] there are joint ventures, third party investments... work that is technically just as difficult as the work I did in private practice, but now I deal first-hand with the commercial demands and sensitivities of the business."

On top of the general commercial and corporate work she does, Struthers deals with the international franchising and development for Jamie's Italian, an Italian restaurant concept launched in the UK in 2008. She also deals with intellectual property issues such as brand licences, trade marks and recipe intellectual property. "So much of the business is built around intellectual property that it appears in almost every contract that we do, whether we are commissioning a designer to mock up a restaurant interior, drafting a contributors agreement for Jamie Magazine or granting a content licence. And we are very protective of our brand".

After dealing with such a range of matters, Struthers has been able to grow into a resourceful lawyer ready to take risks, having been thrown outside of her comfort zone.

"The business is very entrepreneurial. [It] takes a lot of risks and often leads with the heart, just like Jamie. As the lawyer, you just have to get on board and go with it. If there is a genuine risk you can't say 'no' - you have to be constructive and find a way around it. My risk threshold has had to increase dramatically."

Thankfully, the occasional long hours and stress are far outweighed by the inspiring and creative workplace environment.

"It's brilliant to be working in a business full of such creative people. They're incredibly inspired and passionate about the things that they're doing," she says.

And aside from the creativity that surrounds her, Struthers is immersed in a world of food and admits it's that aspect of the job she enjoys most.

With breakfast served daily as part of the company's "breakfast club", and food on offer from the company's test kitchens and photo shoots, it is obvious why Struthers enjoys it so much. However, while she admits there is an element of shame surrounding those who dare bring anything but gourmet lunches to work, Struthers says her cooking skills have developed enormously. "I have taken full advantage of the workplace cooking classes," she explains.

Two years on, Struthers says other lawyers looking to make the move in-house and overseas should ignore those who doubt what they are doing.

"Do your research and when you're in private practice get as much experience as you can, on as broad a range of matters as you can. And the more recognisable firm you're at the better."

Struthers also recommends dipping your toes into the in-house world before completely diving in and says this goes for working overseas as well.

"When you come into a [new] market you don't know what you're getting into. Contract work allows you to build up your local experience and market knowledge while waiting for the right permanent role to come along."

With an obvious "can-do" attitude, it is clear Struthers is thriving in such a fast-paced and demanding environment.

She describes living in London as a challenge at times but says: "The winters are grim, but you have to focus on the advantages London offers you. It's the galleries, the travel. You can do a weekend in Paris..."