The Directorate of Communications held an event in London, the capital of the United Kingdom, within the scope of “Turkish Cuisine Week” taking place from 21 to 27 May under the auspices of First Lady Emine Erdoğan, the spouse of President Recep Tayyip Erdoğan.
The event introducing the Turkish table culture and traditional flavours took place at Türkiye’s ambassadorial residence in London.
Türkiye’s Ambassador to London Osman Koray Ertaş, Türkiye’s Consul General in London Hasan Ulusoy, the Embassy’s Communications Counsellor Büşra K. Aktuna and London Yunus Emre Institute Director Mehmet Karakuş, as well as gastronomy writers, cooking and lifestyle influencers, diplomatic representatives and several guests attended the event.
The event began with Ambassador Ertaş’s opening remarks. In his speech, Ertaş noted that Turkish culinary culture is not stable, but rather a living heritage shaped by shared production practices, social life and knowledge passed down through generations, and drew attention to the fact that the dining table is one of the strongest common spaces bringing together different periods, cultures and lifestyles. Pointing out the importance of sharing and eating together in keeping cultural memory alive, Ertaş stated that traditions are passed down to future generations through sharing and that every dish is a reflection of effort, mastery and time.
The programme, moderated by TRT World anchor Maria Ramos, continued with an interview with Chef, Turkish Cuisine Instructor and gastronomy writer Özlem Warren. Warren stated that Turkish Cuisine is not merely about dishes and is a significant bearer of history, migration, cultural interaction, and social memory. Highlighting Turkish Cuisine's deep-rooted history stretching from Central Asia to the Ottoman imperial kitchen, Warren emphasised that İstanbul is a unique gastronomic hub where different cultures and culinary traditions converge.
The interview explored the rich diversity of İstanbul’s cuisine, ranging from street food to neighbourhood markets, and from breakfast traditions to home-cooked meals, and it was noted that the city’s multicultural character is directly reflected in its cuisine.
Özlem Warren also spoke about her new book, “Istanbul: Delicious Recipes from the Heart of the City”, noting that the book reflects not only the recipes but also the spirit of İstanbul, its everyday life and its culture of sharing.
The programme also focused on family culture, the passing down of recipes from one generation to the next, and Turkish hospitality, which form the basis of the theme "The Heritage Table". Highlighting that cooking and sharing the table are important values that strengthen social solidarity, it was noted that neighbourhood culture, neighbourly relations, and the tradition of sharing constitute an integral part of Turkish Cuisine.
The programme, which highlighted the unifying power of the dining table as a counterbalance to the growing sense of loneliness in modern urban life, emphasised that food is not merely a physical necessity, but a cultural element that forges bonds between people. It was noted that the growing international profile of Turkish cuisine in recent years is closely linked to this culture of sharing and this spirit of genuine hospitality.
Later in the programme, guests were treated to a special dinner featuring traditional dishes from Turkish cuisine.
