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A Parsi Feast

Thursday, October 12 2017, 7.45pm - 11.00pm, at Feathers Hotel, Woodstock

The opening dinner of the 2017 Blenheim Palace Festival of Literature, Film and Music, staged at the Feathers Hotel in Woodstock on 12th October, will be held in association with The Oxford Cultural Collective. Dinner will be prepared by acclaimed chef Cyrus Todiwala OBE DL, with a menu that reflects his Indian Parsi heritage.

The dinner will be attended by many of those who are appearing as speakers at this year’s festival.

Tickets cost £80 per guest, to include a drinks reception, dinner from Cyrus Todiwala and accompanying wines.

To book your tickets, follow this link.


From Donald Sloan, Chair of the Oxford Cultural Collective: “It is a particular pleasure to welcome Cyrus Todiwala to this year’s Blenheim Palace Festival of Literature, Film and Music. Cyrus, in partnership with his wife Pervin, has made an immense contribution to British gastronomy, to education and to extending our understanding of Indian food and culture. Over a dinner that reflects his Indian Parsi heritage, we will take to opportunity to celebrate all that Cyrus has done for the UK hospitality sector.


Cyrus Todiwala OBE DL is a restaurateur, author, educationalist, champion of the environment and popular media personality. Together with Pervin Todiwala, he runs three London restaurants: Café Spice Namaste, the longest standing recipient of a Michelin BIB Gourmand award; Mr Todiwala’s Kitchen, and The Park Café. In 2015, he opened the River Restaurant in Goa and a new restaurant is planned for early 2018. His sixth book, Mr Todiwala’s Spice Box: 120 Recipes with just 10 Spices was published in 2016.

He regularly undertakes master classes for professional chefs and students, and encourages children to learn cooking skills through the Royal Academy of Culinary Arts’ Chefs Adopt a School programme. He recently relaunched Adventure Gourmet at Café Spice Namaste, a series of chef masterclasses and demonstrations, inviting ambitious cooks to ‘learn from the best’, featuring himself and chef peers such as Steve Munkley, Anna Hansen, Ben Tish and Simon Hulstone. A recipient of an Education & Training CATEY, the hospitality industry’s Oscars, he is also a Fellow of the Craft Guild of Chefs and a founding member of the Guild of Entrepreneurs. He founded the national competition, Zest Quest Asia, in collaboration with the Master Chefs of Great Britain, to nurture knowledge and skills of Asian cuisine among ‘homegrown’ British chefs. He was invited to cook the first luncheon for HM The Queen’s Diamond Jubilee.He has an MBE for his contribution to education and training, an OBE for his services to catering and hospitality and is a Deputy Lieutenant of Greater London.

Cyrus is a popular guest chef on Saturday Kitchen and regularly commentates on the Food Programme on BBC Radio 4. In 2014 he was named ‘Food Personality of the Year’ at the BBC Food and Farming Awards.

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