July 2021
Elaine Mahon, recipient of one of the first Young Chef Grants, is organising a new venture, The Young Chefs Collective
The idea of establishing an OFS Young Chefs Collective was born out of a discussion at the Symposium in 2020 among past recipients of the Young Chef's Grant. Awarded competitively, the grant (numbers vary from year to year) was first established in 2009 as an annual award-scheme under the guidance of Trustee Harold McGee with the aim of offering young culinary professionals an opportunity to explore what the Symposium has to offer.
July 2021
Food & Imagination: Sharing the Magical Worlds of three Remarkable Chefs from Different Corners of the World
"Cultural practices must evolve and change, as does nature herself. Our shared future depends on it."
May 2021
An Artist's Mind at Work: Jake Tilson
Jake Tilson is an artist, author, typographer, graphic designer, self-confessed typography-addict and many-times-over Oxford Symposium Trustee. Jake’s artworks and books are held in many museums and public collections around the…
May 2021
Our Patron Theodore Zeldin’s thoughts on the foundation of the Oxford Symposium on Food and Cookery
Our founding Symposiast Theodore Zeldin  – Palestine-born Emeritus Fellow of St. Anthony’s College, philosopher, historian of all things French, seeker after happiness and intelligent conversation – provided an introduction to the Symposium’s 2011 cookbook, Celebrations, published to mark our 30th anniversary. As President of The…
March 2021
As we get ready to celebrate our 40th year, symposium Chair Elisabeth Luard takes us back to the beginnings of OSFC
Wind the clock back forty years to 1981. Assembled at St Antony’s College, Oxford, is random collection of philosophers, historians, scholars, non-scholars, readers, writers, scientists, biologists and (mostly) subscribers and…
October 2020
Announcing the first OFS Kitchen Table: Tickets available
Book now to pull up a chair at the very first OSF Kitchen Table on Tuesday October 20th for our first informal, interactive gathering by special request from this year’s…
September 2020
Alan Davidson and the Symposium's Turkish connection
Charles Perry pays tribute to the diplomat and food historian Alan Davidson, an incurable romantic who changed the course of food history Elisabeth Luard writes: In celebration of our Turkish…
July 2020
The First Voyage of Starship V-Symp
Naomi Duguid: Final Report from a Crewmember Each year the Symposium is like a vigorous green garden of aromatic and sometimes spicy conversations and ideas. And this year, magically, even…
July 2020
Baking and Filming for the V-Symposium
Symposiast Gerhardus Geldenhuis volunteers his services with the movie-camera and the bread-oven I was filled with excitement when I was asked to film an opening piece for the V-Symposium with…
July 2020
The Story of Amaro: Foraging for Bitter Greens in Sicily
Symposium Chair Elisabeth Luard introduces one of the evening events at the V-Symp Fabrizia Lanza, owner and director of Anna Tasca Lanza, the world-renowned cooking school and centre of culinary…