Oxford chefs told to hold the octopus

An Oxford college president has demanded that octopus be removed from the menu as part of a drive to make disadvantaged students feel more “comfortable”. Baroness Royall, head of Somerville, said she wanted to change the culture of the college to make sure it was welcoming for all. The Labour peer told how, following a complaint from a first-year student about an octopus terrine dish, she had instructed catering staff to replace it with a less adventurous alternative.

AN OXFORD college president has demanded that octopus be removed from the menu as part of a drive to make disadvantaged students feel more comfortable.

Baroness Royall, head of Somerville, said she wanted to change the culture of the college to make sure it was welcoming for all.

The Labour peer told how, following a complaint from a first-year student about an octopus terrine dish, she had instructed Somerville’s catering staff to replace it with a less adventurous option.

Lady Royall, the former Labour leader in the House of Lords, revealed the move in a blog post titled “I am determined to move fast on widening access to Somerville”, published on the college’s website yesterday.

In the blog, she outlines the steps the college has taken to boost the number of students it admits from disadvantaged backgrounds, which included running a “Demystifying Oxford Day” for state school students.

“I feel sure that there is more we can do to … encourage more strong candidates to apply, especially from disadvantaged backgrounds,” she wrote.

“I also want to turn the spotlight on ourselves and ask how we should change the culture of Somerville and Oxford to ensure that we are welcoming to all. One of our students told me of her bemusement at being served an octopus terrine at the Freshers’ Dinner.

“I’m sure the cephalopod dish was delicious but it might not be quite right for everyone.”

One Somerville student described it as a “tokenistic” step, adding: “It also implies that octopus, and certain food dishes, are not for people from a particular background and should be reserved for the privileged few.”

However, Joe Inwood, president of Oxford University’s student union, praised the move, saying: “It is great to see colleges listen to feedback.”

A spokesman for the college said: “The point of education is to widen horizons, including introducing students to new tastes. But we want to make sure that, at the Freshers’ Dinner at least, food is served that everyone is likely to be comfortable with.”