Join us for a special evening exploring the powerful interconnection between food and Jewish identity.
A panel of culinary experts will discuss how food is not only nourishment but also a vital thread that brings communities together, strengthens resilience, and preserves heritage. Discover how cherished recipes have been passed down from generation to generation (l’dor v’dor), carrying stories, traditions, and inspiration that continue to shape Jewish life today.
Cookbooks will be available to purchase on the night.
Featuring:
- Alissa Timoshkina, author of Salt and Time: Recipes from a Russian Kitchen and Kapusta
- Linda Dangoor, Sephardi chef and author of Flavours of Babylon and From the Tigris to the Thames
- Helen Graham, London-based chef and food writer, whose new cookbook, Centrepiece, is coming Spring 2026
The conversation will be chaired by food and culture writer Adrienne Katz Kennedy.
About the Speakers■
Alissa Timoshkina
Alissa is a food writer and historian specialising in Eastern European food culture. Originally from Siberia, she comes from a Ukrainian-Jewish lineage, with her family history playing a central role in her culinary work. Having lived in the UK since the late 1990s, Alissa first pursued an academic path, completing a PhD in Soviet film and Holocaust history. Her love of cooking eventually drew her away from academia, leading her to launch KinoVino in 2015, an immersive dining experience project.
She published her debut cookbook, Salt and Time: Recipes from a Russian Kitchen, in 2019. Kapusta is her second cookbook, further exploring the depth and character of Eastern European culinary traditions.
Linda Dangoor
Linda is the author of two acclaimed cookbooks. Flavours of Babylon celebrates the flavours and recipes of her Baghdadi heritage, while From the Tigris to the Thames recounts her journey leaving her Baghdadi home, living in several countries, and discovering the diverse dishes that shaped her culinary story.
Helen Graham
Helen is a celebrated chef and food writer based in London. Drawing on her Jewish diasporic roots, she creates innovative, vegetable-forward dishes inspired by the cuisines of the Middle East, Eastern Europe, and North Africa. She has worked at some of London’s most renowned Middle Eastern restaurants—including The Palomar, The Barbary, and the Ottolenghi Test Kitchen.
Helen served as Executive Chef at the acclaimed vegetarian restaurant Bubala for five years .Named a rising star by Jay Rayner in 2022, she has appeared on Sunday Brunch and Saturday Kitchen, and her recipes have featured in Great British Chefs, House & Garden, The Guardian, Vogue, Delicious Magazine, Ocado Life Magazine, The Financial Times, and The Observer.