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Chinese food writer Ken Hom prepares a Chinese menu to mark the end of this year’s festival and celebrate 20 years of Oxford Literary festival. The price includes a drinks reception in the 18th-century Provost’s Lodgings, three-course meal, wines and coffee. Dress code: business suits.

Hom is widely regarded as the leading world authority on Chinese cooking. He learnt to cook as a young boy in his uncle’s Chicago restaurant. He taught cookery to help with his university fees and his efforts were so popular he was recommended to the Culinary Academy. He was spotted by Indian cookery writer Madhur Jaffrey who recommended him to the BBC and Ken Hom’s Chinese Cookery was born in 1984. A number of further BBC series followed.

Hom now has his own range of cookware, and acts as a consultant for dozens of leading hotels and restaurants and for the Cathay Pacific airline. He was awarded the OBE for services to culinary arts in 2009.

In association with Oxford Gastronomica.