Saturday Lunch: One Good Spice. The pleasures of a single fragrance by David Tanis and Jill Norman
David Tanis says: "A concept I have played with quite a bit is the notion of letting one spice or herb dominate in a dish, rather than a blend or…
Saturday Drinks Reception: Anise, the Spirit of Anatolia and Friendship
A native plant of Anatolia, anise has been used as a spice, a flavouring and for medicinal purposes throughout history by the Anatolian civilizations. Today, this special herb continues to…
Saturday Dinner: A Spice Odyssey. Asma Khan at Home in the Royal Courts of India
Asma Khan says: "I often describe the layering of spices in my dishes like woven silken threads of vintage handloom fabric - each spice adding it’s unique flavour to the…
The Spice Bazaar in Istanbul: A Journey of the Senses
The Spice Bazaar (Mısır Çarşısı) in Istanbul is one of the oldest shopping areas of the city (founded in 1663). It is located on the old historical peninsula and surrounded…
Riesling calling from the Rhine!
The Rheingau region, a short drive west of Frankfurt, is the cradle of Riesling, that fruit-driven white grape variety full of energy. Charlemagne is said to have ordered the planting…
Chef Skye Gyngell: Fresh From the Farm Today
Skye Gyngell says: “When I think of creating a meal, I always find myself starting from the same place. I cast my mind back to memories, very often of my…
Nilesh Patel: A Love Supreme
We are honoured to welcome back Nilesh Patel and his beautiful short film, A Love Supreme. He shared it with Symposiasts in a screening back in 2003, at St Antony's.…
Chef Virgilio Martinez: Cooking With Ashes
Virgilio and his team explore the past to understand the present and imagine the future. In this video presentation, they introduce Llipta, the integrating element in a foodstuff traditionally carried…
Añay Kachi: The salt workers of the Peruvian Andes, a story of hope and resilience
Añay Kachi (“Thank-you Salt”) is a fascinating short documentary by Cristobal Ruiz about the salt workers of Maras, in the Peruvian altiplano. They make salt on steeply tiered terraces, as…
Gönül Paksoy and the Young Chefs: When I Consider Everything That Grows
Taking inspiration from ideas and seeing what grows: Our Young Chefs have come together from all parts of the globe to devise the OFS Sunday Lunch in honour of our…
