Mornings with MUNCHIES

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Our morning sessions in The Dining Room are brought to you in partnership with MUNCHIES, and will focus on a series of panels discussing the issues prevalent in the world of food and drink today. Covering topics from diversity, #metoo and mental health to sustainability, Instagram and veganism. Top chefs, restaurateurs, journalists and experts will offer up their insight and a behind the scenes look into the hospitality industry.

Panels are hosted by Phoebe Hurst, editor of MUNCHIES unless otherwise specified and take place from 10am Friday – Sunday.

No need to book, just turn up and tune in. Max 30 people per session so get there early to get a space.

 

FRIDAY

10:00 – 10:45 – What to Eat to Save the World:
Sustainable Eating and Fighting C
limate Change with Food
Last year, a UN report warned that we have 12 years to limit the climate change catastrophe. Many of us are now rethinking the way we eat, from going vegan to reduce CO2 emissions to buying food without plastic packaging and getting creative with leftovers as a way to combat food waste. But how much of a difference do individual food choices make, and what regulation do we need to see from the government?

Join a panel of environmentally minded chefs, journalists and food innovators for a lively and informative discussion.

With Tom Aikens (Tom’s Kitchen), Imogen Davies (Native) and local charity, Oxford Food Bank

11:00 – 11:45 – Giving Everyone a Place at the Table
Appropriation vs. Appreciation, diversity and inclusion are currently hotly debated topics in food. And yet, at the highest levels of the restaurant and food world, power is still mainly in the hands of a narrow group of people.

Hear from chefs and writers who have broken barriers, and now join us to explore what needs to be done to create a truly inclusive restaurant and dining culture.

Host: Jay Morjaria

With Meriel Armitage (Club Mexicana) and James Cochran (12:51)

 

SATURDAY

10:00 – 10:45 – Instagram Ready: How Social Media is Changing Restaurants
Love it or hate it, Instagram has changed the way we think, look, and talk (“nom nom nom,” anyone?) about food. This panel explores how Instagram has impacted the restaurant world, and whether this is for the better or worse.

In a world where everything we eat must be captured for the ’gram, how can independent restaurants and bars make their stories stand out? And what makes the perfect #foodporn shot?

With KS Ate Here (Instagrammer), Nud Dudhia (Breddos), Layo Paskin (Palomar) and Ana Gonçalves (Tata Eatery/Tou)

11:00 – 11:45 – Ditching Dairy: Is the Modern Vegan Movement Here to Stay or Just a Fad?
A discussion on the rise in veganism and what the future holds for plant-based diets, the dairy industry and food culture.

Described by the Guardian as on an “unstoppable rise,” the modern vegan movement looks set to stay, with 20 percent of under-35s saying they have tried a vegan diet and even more taking part in the yearly Veganuary drive.

We join a panel of food experts—both vegan and decidedly carnivorous—to discuss how restaurants are adapting to serve these new vegan diners and the creativity that can come from plant-based cooking. We’ll also ask whether veganism is the best way to save the planet and what the move to plant-based diets means for traditional dishes and Britain’s meat and dairy industry.

With David Carter (Smokestak), Joel Gazdar (Wild Food Cafe) and Dave Arkin (Arancini Brothers)

 

SUNDAY

10:00 – 10:45 – The Modern Kitchen: How Hospitality is Fighting The ‘Angry Chef’ Stereotype
Restaurant kitchens were once the preserve of the Kitchen Confidential-inspired macho chef, rife with heavy drinking, long hours, and a lot of shouting. But in 2019, this stereotype no longer stands up.

As the British restaurant world grapples with a “MeToo moment” that has seen a high profile chefs accused of sexual harassment, and a long awaited focus on staff mental health, how is kitchen work culture changing? Anthony Bourdain’s 2000 memoir may have once been seen as a restaurant industry bible, but today’s chefs advocate for a very different working environment.

A panel of top chefs discuss how to make hospitality open to all, and the changes they have made in their own kitchens to improve staff wellbeing, including carefully controlled working hours, stress management and robust policies on bullying and sexual harassment.

With Andrew Clarke (St Leonards), Ben Quinn (Woodfired Canteen), Angela Hartnett (Cafe Murano) and Lisa Markwell (Sunday Times)

11:00 – 11:45 – Everyone’s a Critic These Days: A Discussion with Grace Dent
Restaurant critic Grace Dent in conversation with a panel of restaurateurs and food industry experts. How do chefs feel when a critic walks in—excitement or fear? What’s it like when your job involves eating at the best (and worst) eateries in the country? And when is a restaurant review too mean?

Grace and her panel explore the changing world of restaurant criticism, from newspaper critics to Instagram influencers and TripAdvisor reviews. Expect anecdotes, stories and good natured ribbing.

Host: Grace Dent

With Josh Katz (Berber & Q), Pip Lacey (hicce), Lisa Markwell (Sunday Times) and Charlotte Wilde

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