30 years of stories: 2005, food and the Dining Hall
The below is an extract from "Building On Our Past, Shaping Our Future", a publication celebrating the 30 years since we received our Royal Charter to become a full collegiate member of the University of Oxford. You can order a copy of the book, which features original photography and text, by visiting our donation site.
Harris Manchester is known for its good food, and anyone who has eaten at the College will know that the reputation is well deserved. Much of the credit for this must go to our Head Chef, Steve Ramli-Davies*, who joined the College in 2002. Three years later, in 2005, he won a coveted Award for Catering Excellence from the Oxford Guild of Chefs, and his influence continues to be felt today in the central role that the Dining Hall plays in daily life.
The high culinary standards that Steve has set have helped make the Dining Hall synonymous with community and conversation; and the Kitchen’s wonderful food is complemented by the friendly and welcoming atmosphere that our team of stewards and catering staff create. From the biggest occasions to daily lunches, our students, fellows and staff – as well as guests, friends and alumni – come together in this special space to share food and each other’s company.
The now ageing kitchen facilities, which will shortly be renewed, have proved no barrier to quality. Dishes continue to be made each day from scratch. Suppliers are chosen with great care and are local where possible. Meanwhile, more recent additions to the team, such as Xhevahir (“Jay”) Gjoci, have brought innovative flavours and techniques.
*At the beginning of October, after the publication of the book, Steve stepped down as Head Chef (to be succeeded by Jay) and moved into the role of Part-Time Catering Manager. We would like to thank Steve once again for all he has done for the College, and we are delighted he will be remaining with us on a part-time basis.