To open the Kings Cross Oyster Festival this year and launch the start of British Food Fortnight, the Guild will be holding a workshop on how to cook oysters at the St Pancras Grand. There will be a chance to taste recipes for cooked oyster dishes like the original Rockefeller, jambalaya and others, drink champagne and match the best oysters with the best wines in an informal setting. The

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What Guild member Michael Michaud doesn't know about chillies and their culinary uses probably isn't worth knowing. Michael and his wife Joy run Peppers by Post, a market garden in the balmy climes of Dorset specialising in the production of chilli peppers. The Michauds have gained world-wide notoriety for growing ‘Dorset Naga’, one of the world’s hottest chillies. Their

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This workshop will be led by Marianne Lumb, Guild member and Masterchef: The Professionals finalist 2009 and author of Kitchen Knife Skills; Fuchsia Dunlop, Guild member, author and chef specialising in Chinese cuisine and Corin Mellor, designer and Creative Director of David Mellor Design. Between them they will show us how to choose, use and sharpen the tools of our trade to dazzling

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The 2010 Guild of Food Writers lecture will be presented by Professor Richard Wrangham, Professor of Biological Anthropology at Harvard University and author of "Catching Fire: How Cooking Made Us Human".

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Forget opposable thumbs and self-awareness, it is the divinity of the palate which makes us human. Organoleptics is the study of our sensory perceptions and this workshop will cast new light on our sense of taste. Dom Lane is a philosopher and food PR guru with an impressive intellect and an even more impressive appetite. He will lead us in informal adventure winding through the chemistry,

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