The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses and terminological aspects related to the topic “food”. A great variety of approaches to defining and classifying the main concepts of such studies (P.P. Burkova, I.E. Zaĭceva, N.N.Kacunova, F.L. Kosickaya, A.V. Olyanich) indicates that the issue is open to discussion and serves as a motivation for our research. Purpose. The study aims to find translation strategies in rendering gastronomic discourse from English into Russian. Material and methods. Jamie Oliver’s TV cooking shows from 2005 to 2017 and their translations into Russian made by Foxlife, Telecafe, Kuchnya TV channels. Contrastive method and critical analysis are used as the main methods of the study. Results. The paper describes effective translation strategies of gastronomic discourse from English into Russian, systematizes common translation mistakes and offers their possible solutions. Practical implications. The results can be used in translation and interpreting when rendering the English content into Russian for further dubbing of TV cooking shows; in further studies of gastronomic discourse; in university courses of stylistics, theory and practice of translation; in teaching language training methods.