Rosemary Barron

In the 80's, Rosemary owned a cooking school based in a 450 year-old village house on the island of Crete. This was the first of its kind in Greece, and described by Vogue magazine in 1982 as ‘one of the best cooking schools in Europe’. Her recent courses on Santorini, exploring the foods and flavors of Greek antiquity, have been described by Conde Nast Traveller as ‘one of the top ten cookery courses in Europe’.

For nearly three decades, Rosemary has organized programs and presented lectures and workshops on culinary matters to a wide variety of audiences. A former President of the International Association of Culinary Professionals, she is currently working with NGOs on the development of food tourism in Romania. She is co-founder of Oxford Gastronomica: The Centre for Food, Drink, and Culture at Oxford Brookes University.