Self-taught cook and acclaimed food writer Lucas Hollweg prepares a special menu for festival-goers at the festival’s official hotel. This exclusive evening in the company of Hollweg opens with a Champagne and canapés reception followed by a menu prepared by chefs of The Feathers Hotel and Restaurant under the guidance of Hollweg. The menu will be on a late summer/early autumn theme. 

Hollweg was The Sunday Times cookery writer for more than five years until June this year when he gave up the life of a journalist to spend more time in his kitchen. He was voted Guild of Food Writers’ Cookery Writer of the Year in 2012 and his first cookery book, Good Things to Eat, won Best First British Cookbook at the Gourmand World Cookbook Awards.

Hollweg describes his style as simple and unfussy.  ‘It’s just grub, really. My only ambition is to make people go “yum”. Cooking is about feeding people and trying to make them happy. If I can put something on the table that does that, something with a big heart, then I’ve succeeded.’

Presented by Oxford Gastronomica and sponsored by The Feathers Hotel.