Kirsty Wark will be joined by three extraordinary women, to consider how chefs, artists and activists can harness the power of food to reclaim history, connect generations and mobilise for social justice.
Does Indian culinary culture take on heightened significance for those in the Diaspora? And do leading chefs and food writers have a responsibility to be cultural ambassadors, representing heritage, promoting respect and understanding and building a more inclusive society?
Andi Oliver and Dr Jessica B Harris will reflect on the use of food as a catalyst for social change, drawing distinctions between practice in the UK and US.
Contributors to this panel will consider the role of food professionals in shaping the wider reputation and character of Glasgow.
This panel will examine food’s role in Glasgow’s ongoing reckoning, by exploring how culinary culture can illuminate lasting legacies and bring together the city’s diverse communities.
Pam Brunton will be joined by Don Sloan, to discuss her acclaimed book, Between Two Waters. She will reflect on Scottish cuisine – how it has evolved and been shaped by colonialism, capitalism and gender.
In this conversation Jackie Kay will advocate for an expansive view of Scottishness that acknowledges our complex history and reflects our inherent diversity.
Join us for a special dinner in Swadish, to explore and celebrate Scotland’s rich and complex relationship with India.
This evening will capture the spirit of Glasgow’s young, diverse food scene, which is enhancing the city’s character and international reputation.
Join us for a very special culinary and cultural celebration of Scotland and the Caribbean.
Part of our Eating, Drinking, Thinking series with Kings Place.
Join Felicity Cloake for a masterclass on food writing, crafting recipes, clear writing, editing, and pitching to editors. Drawing on her Guardian column, cookbooks, and culinary travels, she shares practical tips to take your writing to the next level and reach readers.
Part of our Eating, Drinking, Thinking series with Kings Place.
For chefs, writers, influencers, and food storytellers, join Scottish-Malaysian writer Julie Lin to learn how to craft a compelling food book proposal. Drawing on her debut, Sama Sama, and media experience, she shares practical guidance for all.
Part of our Eating, Drinking, Thinking series with Kings Place.
Join award-winning author and broadcaster Yasmin Khan for a masterclass on food storytelling. Learn how to turn ingredients, memories, and recipes into compelling stories across books, journalism, podcasts, TV, and campaigns, with practical exercises and insider tips to inspire and equip creators of all kinds.
The Oxford Cultural Collective and Ulster University are staging a Culinary Salon: a series of dinners hosted by some of the UK and Ireland’s most admired chefs and food writers. Join us for the next Culinary Salon dinner with food, wine and travel writer Marc Millon.
The Oxford Cultural Collective and Ulster University are staging a Culinary Salon: a series of dinners hosted by some of the UK and Ireland’s most admired chefs and food writers. Join us for the next Culinary Salon dinner with TV chef and author Ching-He Huang MBE.
Join us for a presentation on current trends in the East and Southeast Asian restaurant sector, panel discussion and networking (drinks and canapés) reception.
The Oxford Cultural Collective and Ulster University are staging a Culinary Salon: a series of dinners hosted by some of the UK and Ireland’s most admired chefs and food writers. Join us for the next in the series, with Sarit Packer and Itamar Srulovich, of Honey & Co.
The Oxford Cultural Collective and Ulster University are staging a Culinary Salon: a series of dinners hosted by some of the UK and Ireland’s most admired chefs and food writers. Join us for the next in the series, with Chef Conor Spacey.
The seventh dinner in the Culinary Salon series, to be held on 28th March 2023, will be prepared by London-based chef Robin Gill.
Join us for dinner and conversation with two of our best loved national treasures, chef and broadcaster Ken Hom CBE and tv presenter and fashion consultant Gok Wan MBE.
The sixth dinner in the series, to be held on the evening of 8th February, will be hosted by Cyrus Todiwala OBE DL, chef, restaurateur, educationalist and broadcaster.
The next dinner in the Culinary Salon series will be designed and hosted by Felicity Cloake, award-winning author and Guardian food writer.
Join Donald Sloan in conversation with Julie Kleeman, past winner of the Yan-Kit So Award from the Oxford Cultural Collective and co-author of Taste Tibet: Family Recipes from the Himalayas. Tuesday, May 17 2022, 6.30pm – 8pm, at China Exchange, 32A Gerrard Street, London, W1D 6JA Follow this link to book […]
The next Culinary Salon Dinner, in partnership with Ulster University, will be prepared by Jeremy Lee, Chef Proprietor of Quo Vadis, working with hospitality and culinary arts management students from Ulster University.
EP and the Oxford Cultural Collective will stage an online discussion on 30th September 2020 to explore the future of hospitality education in the UK.
Jean Roberts presents a Masterclass to help you get back on track if you are facing change and uncertainty in your professional life.
Join Lolis Eric Elie as he explores ways in which cultural biases and assumptions can rob a writer of the ability to write sympathetically, insightfully and accurately about other cultures.
Join Karen Barnes, Editor of Delicious magazine, to learn how to build a career in food journalism.
Join Zoe Adjonyoh to learn how an appreciation of the power of story, authenticity and structured narrative can help you find your tribe and grow you and your food business faster. To learn more and to book your place on this OCC Masterclass, follow this link.
Join Felicity Cloake, columnist for the Guardian and New Statesman, to learn how an appreciation of great food writing from the past and present can inform your own approach to writing about food.
Join Yasmin Khan, writer and activist, to learn how to create a successful personal or business brand. How to stand out in a competitive market, raise your income and better connect your work to your mission so that you can reach the widest possible audience..
Donald Sloan in conversation with Sami Tamimi and Tara Wigley, authors of FALASTIN
Enjoy dinner with Yasmin Khan, award-winning author, broadcaster and campaigner, with recipes chosen from her best-selling cookbook, Zaitoun. The evening will include Yasmin in conversation with Don Sloan, Chair of the Oxford Cultural Collective.
In partnership with Barings and EP Insights.
Join Fred Plotkin, one of America’s foremost experts on opera and author of the best-selling series Italy for the Gourmet Traveller, for a magical celebration of Italy’s cultural contribution to the world. An event from ‘Kontentigo’, supported by the Oxford Cultural Collective.
Lunch with Anissa Helou, prepared by Mataz Alzari.
Part the series: Migrations – All Our Voices, in partnership with Asia House Arts and the Bagri Foundation.
Ken Hom OBE, renowned chef, writer, broadcaster and Patron of the Oxford Cultural Collective, is joining pupils from George Heriot’s School in Edinburgh to prepare dinner in support of Action Against Hunger.
This event forms part of Migrations: All Our Voices, a series of events that celebrate the positive contributions of generations of migrants who have shaped the UK’s rich and diverse culture.
Join Ching-He Huang, International Emmy-nominated chef, writer and broadcaster, for lunch and conversation at the Eliott Hotel.
Join Jeremy Lee, Chef Proprietor of London’s Quo Vadis, for lunch and conversation at the Bistro Point Restaurant, University of Gibraltar.
18th September 2019 Barings, the global financial services firm, is to contribute to the Oxford Cultural Collective’s series entitled Migrations: all our voices, by staging events at its London headquarters. The Migrations series is a celebration of the positive ways in which generations of migrants have shaped the UK’s rich and diverse […]
This year’s festival will close with a wonderful Chinese banquet prepared by Ching-He Huang, Emmy-nominated TV chef and cookery author.
This year’s festival will open with a sumptuous British feast from Jeremy Lee, Chef Proprietor of Quo Vadis and Patron of the Oxford Cultural Collective.
Renowned food writers Claudia Roden and Yasmin Khan will join Donald Sloan, Chair of the Oxford Cultural Collective, to explore links between Middle Eastern food and personal and collective identities.
Join Chef Ken Hom OBE; Asma Khan, Proprietor of Darjeeling Express; XueFeng Bai, UK Director of Din Tai Fung; and John Guthrie, Employment Policy Adviser of UK Hospitality, to address the skills crisis in the Asian restaurant sector.
Join Baroness Sayeeda Warsi at the launch of ‘Migrations: all our voices’, a new events series from the Oxford Cultural Collective that will celebrate cultural difference as the defining characteristic of the British culinary scene. Dinner will be prepared by Romy Gill MBE.
Part of the Lee Kum Kee Culinary Culture Series. Food consumers are increasingly interested in ‘culturally authenticity’, yet defining authenticity is fraught with difficulty. In this session, panellists will explore cultural authenticity with respect to Chinese cuisine.
Chinese culinary traditions reveal much about the social, moral and religious codes that have long governed Chinese society.
In this session, our panellists will explore recent developments in Chinese food culture. Join Ching-He Huang, Bee Wilson and Dr Vivienne Lo in conversation with Donald Sloan.
Join Fernando Peire, Director of The Ivy and The Club at The Ivy, in conversation with Donald Sloan. Together they will explore how this iconic Theatreland institution became one of the world’s most famous restaurants.
Join Samar Khatiwala to learn what inspired him to write a cookbook on Gujarati cuisine, and discuss the ingredients and varied influences, from Persian to Portuguese, which make it so unique.
The Oxford Cultural Collective is proud to be staging the closing dinner of the 2018 Gibunco Gibraltar International Literary Festival, to be hosted by acclaimed food writer Diana Henry.