Food
How to be a vegan – and an Oxford student
I have a disturbing secret to admit, which might cause people to think I’m crazy, and Katie Hopkins to think I’m smelly: I’m vegan.
I have been vegan for over...
Coffeesmith – the paw-fect café?
I can’t think of many better ways to be welcomed into a café than...
Food in Ramadan: Fast or feast?
Take a deep breath in, and hold. Hold it for as long as you...
To all the pubs we’ve loved before – Three Goats Heads
Week 7 – for the normal student, we are approaching the end of term,...
To all the pubs we’ve loved before: pitch(er) perfect
The fifth week blues are hitting so we are combatting them with blue lagoons!...
A feast for the eyes: are we obsessed with photographing our meals?
Gone are the days when grace was exchanged before eating a meal. Now, Instagramming our food has become the standard ritual, digitally feasting with...
Review: Dans le Noir
Have you ever seen About Time? It’s not a requirement to read this article, but if you happen to have watched arguably the greatest...
Review: Skogen
I’ve never quite been able to get behind the lifestyle trends which have been in constant formation, over the past year or so, on...
Consuming Food
In his 2008 essay ‘On Food’, Mark Grief lamented that eating had become a hobby, “one pastime among others”. Food and the act of...
Gluten free – need or nonsense?
“Make a wish!”
As I blow the thirteen candles out, an alarming ring from the kitchen phone pierces all illusions of birthday magic. I’m startled....
Crémant: a lesser-known, lesser-priced French sparkling wine
I might still be coming to terms with the fact that I don’t lead a life involving the regular and copious consumption of champagne...
Two dinner date ideas for people you can’t make up your mind about…
Make your mind up about your chirpse: The Supermarket compatibility challenge
This is one you can whip out just before taking the big plunge
into the...
A Meaty Dilemma
In the penultimate episode of his infamous TV show, Who is America?, Sacha Baron Cohen successfully convinced wannabe food critic, Bill Jilla, to eat...
The Ivy Oxford Brasserie review
Immediately upon arrival, it’s clear that The Ivy is ‘running the game’ when it
comes to Oxford’s fine dining scene. It’s 6:30 PM on a...
L’endive au jambon: Northern French and Belgian winter comfort food
Have you heard of the endive? If you know what I’m referring to, or have indeed eaten an endive, you probably saw it raw...
Cheesy Chips Review
A somewhat partisan assessment of Oxford's cheesy chips vendors.
A Guide to The Oxford Wine Company
How to drink wine in Oxford.
The Importance of Lentils
A delicious recipe for lentil bolognese.
Comfort food of China
When my parents and my older brother arrived at the Los Angeles airport in the spring of 1997, their worth became one-tenth of what...
