Six changemakers shortlisted for £5000 Oxford Cultural Collective Scholarships

 

Six changemakers shortlisted for £5,000 Oxford Cultural Collective Scholarships

Oxford Cultural Collective (OCC) has announced the six candidates shortlisted for its 2026 scholarships, recognising a diverse range of ideas exploring how food and hospitality can contribute to positive and lasting change in industry and society.

Two scholarship recipients will each receive a £5,000 grant, alongside mentoring and professional support to help turn their proposed projects into reality.

The shortlisted proposals span a broad range of interests and approaches, reflecting the candidates’ individual passions, professional experiences and ambitions. Collectively, they demonstrate the potential for food and hospitality to make a meaningful contribution to communities, culture, society and the natural environment.

Don Sloan, founder of Oxford Cultural Collective, said: “This year’s shortlist reflects the extraordinary breadth of ideas emerging from people who believe food and hospitality can be forces for positive change.

“Each candidate brings a distinctive perspective and a strong sense of purpose. We are delighted to recognise all six of them and look forward to seeing how their ideas and ambitions develop.”

 

This year’s shortlisted candidates are:

Dylan Grinker for ‘Refunkt Starter Packs’. An alternative to conventional university starter packs, Refunkt will introduce new students to the progressive food scene in their university city, encouraging a positive relationship with food at a formative stage in their lives. Following an initial university pilot, the ambition is to replicate the programme across higher education institutions throughout the UK.

Diva Garg for ‘From Their Farms To Our Plates: a journey to India’. A programme of immersive trips to India for food professionals and students, exploring the relationship between farming, food systems, communities and cultures in the context of climate change. The longer-term ambition is to develop a financially self-sustaining programme spanning multiple destinations.

Fariya and Sahar Sharif for ‘Fire In Our Bellies’. A project bringing together multiple generations of Glasgow’s Pakistani diaspora to share and preserve traditional cooking techniques and knowledge. Through workshops and online publications, the initiative aims to celebrate cultural heritage, strengthen connections and encourage wider understanding.

Craig McCorquodale for ‘Please Stay’. An arts project exploring the role food and hospitality can play in tackling challenges including loneliness and social isolation. The project aims to establish the foundations for major public artworks and large-scale performances at sites across the UK, examining hospitality as a means of creating connection and strengthening communities.

Kai Meredith for ‘Veg Business’. A regenerative market garden combining food production with community learning. The initiative will explore low-input growing, soil health, biodiversity and climate resilience while seeking to demonstrate the potential of accessible, hyper-local food systems.

 

Supporting the next generation of changemakers

The successful candidates will join previous OCC scholarship recipients on the Antonio Carluccio Changemakers Programme, providing continuing support as they develop their careers and ideas.

Through the programme, recipients have access to leading practitioners and thinkers who can provide insight, guidance and mentoring.

The 2026 OCC Scholarship recipients will be announced at a reception on 26 September 2026 at Kings Place, London.

 

The panel of judges

 

Guest judges

Davis Loftus. Award-winning, influential and internationally acclaimed, David Loftus’s photographs for the books of Jamie Oliver, Rachel Khoo, Gennaro Contaldo, Elizabeth David, April Bloomfield, and numerous others, have brought food to life for millions of people. For over 20 years, David has photographed over 100 books including all but one of Jamie Oliver’s international best-sellers. In addition to his food photography, David has also shot fashion, portraits, landscapes and reportage for the likes of Red magazine, Conde Nast Traveller, Soho House, Collette Dinnigan, India Hicks and Pippa Middleton.

Millika Basu is a food writer, educator and adviser who champions food as a force for good. Author of two Indian cookbooks, she is the former co-founder of a premium spice company. Mallika shares bold, spiced recipes in print, online and on BBC Radio 4’s The Kitchen Cabinet, as well as features on food culture and planet friendlier eating for Good Food magazine, her Substack newsletter and more. Author of two Indian cookbooks, her new book, In Good Taste: What Shapes What We Eat and Drink – And Why It Matters (Jan 2026), is a topline guide to the system around our food, the impact it has and gives food lovers ideas to help make positive, practical change.

 

OCC charity trustees on judging panel:

Dipti Patel is a senior accountant and Finance Director with extensive experience in strategic-level roles. Her industry experience spans FMCG, retail, hospitality and facilities management. She previously worked as Divisional Finance Director for Lexington, Stadia & Leisure and UK Supply Chain. She now serves as a Commercial Finance Director at OCS Group UK Ltd. She is passionate about supporting the next generation of talented individuals wanting to succeed in achieving their goals.

Lucy Mitchell was previously Managing Director of the SeeWoo Group, a company which has over 40 years’ experience in the import, distribution, retail and manufacturing of Oriental foods. Under her leadership it had a turnover in excess of £20 million and 100 employees across its three London sites. Lucy is also the co-founder of the Golden Chopstick Awards, which rapidly developed to become the leading awards programmes for the UK Asian restaurant sector.

 

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