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Itamar Srulovich and Sarit Packer discuss their cooking style, their highly acclaimed food books and their restaurant Honey & Co – one of the most talked about eating places in London.

Srulovich and Packer are a husband-and-wife team who first met while working in the kitchens of a restaurant in Israel. Their first book, Honey & Co: Food from the Middle East, was The Sunday Times Food Book of the Year 2014 and won the Guild of Food Writers Jeremy Round Award for Best First Book 2015. They have just published a second book, Honey & Co: The Baking Book, which features a series of baking recipes for all courses and all hours. Meanwhile, their restaurant has won praise from leading critics including AA Gill in The Sunday Times and Jay Rayner in The Observer. The food they write about and prepare in their restaurant is based on the food they enjoyed at home and with friends growing up in Israel. They both now write on food for the FT.

Srulovich is a former head chef at Ottolenghi and Packer was head of pastry at Ottolenghi and executive chef at Nopi. Here they talk to Donald Sloan, head of the Oxford School of Hospitality Management at Oxford Brookes University and chair of Oxford Gastronomica, the university’s specialist centre for the study of food, drink and culture that works to enhance our relationship with food and drink and to celebrate their place in our lives.

This session forms part of a series by Oxford Gastronomica

Srulovich and Packer also oversee the menu at the festival’s 20th anniversary dinner at Keble College on Saturday, April 9.