Tea Colaianni, Founder of WiHTL, believes the recent covid pandemic should act as a wake-up call to all in the hospitality sector. As the crisis continues to shine a light on the devastating consequences of social exclusion, her hope is that it will stimulate more widespread commitment to inclusive workplace practices.
Zoe Adjonyoh, chef, writer, activist and creator of Zoe’s Ghana Kitchen, shares her motives for founding Black Book, a platform for driving meaningful change in the diversity of the global food industry.
Jean Roberts, career psychologist and OCC Patron, reflects on what the last few months have taught us about ourselves and how building our resilience can help us to face the future with more confidence.
In an article published in the Huffington Post on 20th June 2020, OCC Patron Jessica B. Harris shares her thoughts on gratitude, performance activisim and why the coronavirus pandemic has been so fatal for the Black community.
During lockdown Chef Proprietor of Quo Vadis and OCC Patron Jeremy Lee has rediscovered his love of drawing.
Don Sloan questions if the current international crisis should prompt a fundamental review of hospitality management education offered by UK universities. Is it fit for purpose in a rapidly changing and uncertain world?
Following its recent closure, Don Sloan reflects on the pivotal role played by Brookes Restaurant in shaping an engaged, inclusive community of learning.
Kirsty Scobie and Fenella Renwick win the Jane Grigson Trust Award 2020, for ‘The Seafood Shack’
Fozia Ismail explores connections between food, race, identity and power and considers the lived experience of the African Diaspora in modern Britain.
Geraldene Holt reflects on time spent with the celebrated Amercian food writer, M.F.K. Fisher.
An Edinburgh school has taken up the challenge of developing pupils’ cookery skills and food knowledge with a hands-on course that puts pleasure at the heart of learning.
Fuchsia Dunlop, Andrew Wong, Mukta Das and Jeremy Chan joined Donald Sloan at Asia House on 4th July 2019 to explore the role of cultural authenticity in defining Chinese cuisine.
Read the full transcript of this year’s Jane Grigson Trust Lecture, delivered by distinguished investigative journalist Joanna Blythman.
Romy Gill MBE, rising star of the British restaurant sector, shares her personal story and reveals why she is backing ‘Migrations: all our voices’, the Oxford Cultural Collective’s new events series.
Don Sloan recently met with Mataz Alzari, a Syrian chef who escaped Damascus to make a new life in Romania. Mataz will be preparing dinner for guests at the forthcoming Ratiu Dialogues on Democracy, an international conference in Transylvania supported by the Oxford Cultural Collective.
To coincide with the announcement of the winner of the 2019 Jane Grigson Award, Geraldene Holt explores Jane’s contribution to British culinary and literary culture.
A sell-out audience gathered at Asia House on 16th January 2019 for the latest event in the Lee Kum Kee Culinary Culture Series from the Oxford Cultural Collective. Donald Sloan was joined by acclaimed writer and columnist Bee Wilson, Emmy-nominated TV chef and cookery book writer Ching-He Huang, and academic and author Dr Vivienne Lee, to explore Chinese Food Philosophy: A Recipe for Life.
The deadline for the next Yan-Kit So Award for food writers on Asia is 30th April 2019. Here, Mirabelle Dominé-Walley reflects on winning the award in 2015.
Don Sloan reflects on recent trips to New Orleans, including to contribute to ‘Pulp Facts’, a seminar celebrating citrus.
The Oxford Cultural Collective has a strong connection with the Jane Grigson Trust, an educational charity established in 1991 in memory of Jane Grigson. Here, we publish an updated transcript of Catherine Brown’s Jane Grigson Lecture.
The winner of the 2017 Yan-Kit So Award, hosted by the Oxford Cultural Collective, reports on his first research trip to the region of Gujarat in the west of India.
Read the transcript of Bee Wilson’s speech at this year’s annual Oxford Cultural Collective Dinner, in which she paid tribute to the BBC Radio 4 Food Programme.
Reflections on the annual Ken Hom Lecture, 8th February 2018 at Asia Hose, London Part of the Lee Kum Kee Culinary Culture Series in partnership with Asia House and the Oxford School of Hospitality Management This year’s Ken Hom Lecture brought together distinguished contributors to explore the future of Chinatowns, at a time when […]
Through a dedicated award in her name, The Oxford Cultural Collective honours the legacy of Yan-Kit So. Here, food writer Fuchsia Dunlop recalls her friendship with Yan-Kit So. Includes five brilliant recipes.
Why Thailand? Don Sloan reflects on why Thailand is the destination for one of The Oxford Cultural Collective’s first major projects.
Donald Sloan outlines the founding principles and aims of The Oxford Cultural Collective.
Jessica B. Harris, award-winning food historian and Patron of the Oxford Cultural Collective, recently published her evocative memoir, ‘My Soul Looks Back’. Here she considers her move from writing cookbooks to writing narrative.
Don Sloan reports on his most recent visit to Transylvania – including a Chinese feast and an encounter with royalty.
Chef Ken Hom reflects on his commitment to the educational mission of the Oxford Cultural Collective.
Food and wine writer Marc Millon considers the role of food and drink in strengthening community relations.
Food writer Geraldene Holt considers the ongoing evolution of local food cultures.