Oxford Symposium on Food and Cookery details:
This year’s special meals and events include a Pepys-themed dinner on Friday night created by Fergus Henderson of St. John Restaurant and capped off with a traditional banqueting course, which will include an architectural jelly commemoration of the Great Fire of London by Bompas & Parr. Raymond Blanc and Le Manoir aux Quat'Saisons will orchestrate our Saturday evening banquet, which will celebrate the language of French gastronomy, from the raw to the cooked. The renowned Spanish artist Antoni Miralda will join the Symposium’s beloved Alicia Rios in our postprandial group art project. Saturday's lunch features Turkish fare, as interpreted by Anissa Helou with Aylin Öney Tan. Marcia Zoldadz has designed a festive Brazilian caipirinha buffet for our final meal at midday on Sunday.
The only real downside to telling you this is that the symposium is sold out (!), not something that usually happens to the sort of conferences I attend.