The Oxford Cultural Collective is proud to present the closing dinner of the sixth Gibunco Gibraltar International Literary Festival. Dinner will be hosted by acclaimed food writer Diana Henry, and the menu will be drawn from her latest book, How to Eat a Peach.
Diana Henry is an award-winning food writer, journalist and broadcaster. She is the Sunday Telegraph’s food writer and has a column in Stella, the newspaper’s magazine. She also writes a monthly column in BBC Good Food Magazine and writes regularly for House & Garden and Red. Diana was named Cookery Writer of the Year in both 2013 and 2015’s prestigious Fortnum & Mason Food & Drink Awards. She has also three times been awarded ‘Cookery Journalist of the Year’ by the Guild of Food Writers.
It was on moving to London after university that Diana really found her culinary stride. Living in a flat surrounded by Greek and Turkish shops, Diana would while away weekends on the Edgware Road, with its Middle Eastern cafes, hubba-bubba pipes and mint tea. During the week, Diana worked at the BBC as a TV producer making arts and human interest documentaries (in the cookery field she eventually worked on many of Hugh Fearnley- Whittingstall’s series) and she spent her weekends cooking her way through Claudia Roden’s ‘Book of Middle Eastern Food’, Julia Child’s ‘Mastering the Art of French Cooking’ and Alice Water’s ‘Chez Panisse Menu Cookbook’. It was only many years and a Leith’s cookery course later that, as the mother of an eight month old baby, Diana turned to food writing as a career, and she’s never looked back.
She is the author of ten books including ‘Crazy Water, Pickled Lemons’, ‘Cook Simple’, ‘Roast Figs, Sugar Snow’, ‘Food from Plenty’, ‘Salt, Sugar, Smoke’, ‘A Change of Appetite’ and ‘A Bird in the Hand’. ‘Simple’ is her tenth. ‘A Bird in the Hand’ was a Top 10 Bestseller and also won a prestigious James Beard Award in March 2016. Her latest, ‘How to Eat a Peach’ was published to great acclaim in 2018.
Onion, Spinach and Chashel Blue Cheese Tart
Roast Duck Leg with Aillade, Wild Mushrooms and Potatoes, Green Salad with Hazelnut Dressing
Vegetarian Option: Vincisgrassi (without the torn Parma ham).
Fig and Honey Cake, Crème Fraiche