* There is so much food news this week it’s hard to know where to start.

Perhaps with news that North Oxford restaurant Casa in North Parade, has closed down following a zero food hygiene rating. Run by Michael von Hruschka, Casa voluntarily closed for a month following the rating – the lowest possible – and has not re-opened since. Oxford City Council said in its report it understood a business decision had been made to close the restaurant until its future had been decided.

The chef acquired the premises licence for the restaurant in November 2014 from Juan Luis Castro, who ran it as Italian restaurant Luna Caprese – Oxford’s oldest Italian that closed after 50 years. Originally the German named it MVH Oxford before changing it to Casa. Mr von Hruschka ran Michael’s Kitchen at the former pub The Old School in Gloucester Green before venturing over the North Parade last year.

* The Thatch in Thame is calling all BBQ chefs to enjoy the pub’s Midsummer BBQ tonight.

Joined by friends from Aubrey Allen and Aspall Cyder, there is an informative butchery demo from Aubrey Allen, the Queen’s Butcher, followed by a feast on the barbecue. The menu will also be matched by a range of Aspall Cyders. No need to buy a ticket, order from the barbecue menu on the day.

Call 01844 214340.

* Cider lovers will be able to enjoy a range of draught ciders from England, Wales, Scotland and Northern Ireland during a 17-day festival until Sunday, July 26, at The Four Candles in George Street, The Swan & Castle in Castle Street, as well as The William Morris in Pound Way, Cowley.

The pubs will offer up to 30 ciders (apple, pear and fruit), including some never previously available in the pubs and others produced exclusively for the festival.

They include award-winning ciders, together with those with unusual flavours; wild raspberries, whisky, marmalade, bourbon, rum, elderflower and blackberry.

Each of the ciders will be available from £2.20 to £2.45 a pint.

* Raymond Blanc’s two Michelin star restaurant and hotel Belmond Le Manoir aux Quat’Saisons commences its Summer Barbecue Course on Thursday, July 23.

The course, run by Raymond Blanc’s Development Chef Adam Johnson, will help students to expand their barbecue repertoire beyond bangers and burgers with exciting salads, marinades, dry rubs and sauces. The course includes full day tuition, morning and afternoon tea, an informal lunch on La Belle Époque Terrace (weather permitting) and a course certificate. It costs £440 per person.

See belmond.com/lemanoir or call 01844 427 7484.