During the Oxford Symposium on Food and Cookery there are four exquisite meals, planned by members of the symposium, guest chefs, Tim Kelsey and the staff at St Catz.


The Oxford Symposium on Food & Cookery, the annual conference on food history held at St Antony's College Oxford, is co-chaired by Claudia Roden, the much-honoured food writer, whose books on the Middle East, Italy and Jewish cooking are modern classics; and by writer and journalist Paul Levy. It was originally founded and co-chaired by Alan Davidson, pre-eminent food historian and author of The Oxford Companion to Food and Dr Theodore Zeldin, the celebrated social historian of France.