T he meals are integral to the Oxford Symposium. They offer us an opportunity to invite carefully selected organisations and producers to join us and bring their foods, wines, and expertise to the table. Those invitations offer rare access to a highly discerning and influential group of food scholars, writers, and enthusiasts from all around the globe.

Recent invitees have included national tourism boards, like Fáilte Ireland and Tourism Malaysia; regions, like Italy’s Emilia-Romagna; food industry groups, like Seafood Scotland and Quality Meat Scotland; food producers, like Blutwurst-Manufaktur and Joselito; retailers, like Ultracomida; and beverage producers, like Schloß Vaux, Domaine La Louvière and Crus Bourgeois du Médoc.
If you think you have something to offer that would change the conversation and improve the plate and that we should therefore expand the table to include you, please get in touch with the Symposium’s Director at director@oxfordsymposium.org.uk.