The Centre for Qualitative Research looks forward to inviting you all to the University of Bath to ponder important questions around participation, access and inclusion in qualitative research.

We are delighted to announce the theme of the 10th edition of QRS: Creating, Negotiating, and Challenging Boundaries in Qualitative Research.

How and why do we create boundaries in our research?

Who is included and excluded, and how do we maintain and negotiate these boundaries in qualitative research practice?

How can we problematise these boundaries, and can we imagine a future beyond participant and researcher divides?

We will accept applications for symposia (up to four talks), single-presenter talks, lightning talks (five minutes), and workshops.

In particular, we would love to see more symposium submissions this year (especially from groups that haven’t been to QRS before!), so if you’d like to connect a group of scholars working on a particular topic around boundaries in qualitative methods please do submit a symposium!

We know that reaching out to other scholars can be intimidating, so we have organised a Padlet for those interested in symposia to connect with each other.

The full call for papers will be formally released towards the end of September, and the deadline for submission will be on 14 November 2025.

You can submit your abstracts via this portal.

You can register for the event in our online shop. The fees for this event are:

• One-day rate – £55
• Two-day reduced rate (for students or precariously employed academics) – £65
• Two-day general rate (for securely employed academics or professionals) – £80

Conference dinner

We will also be hosting an optional conference dinner at The Architect in Bath. This is a 2-course dinner for £42.75 and can be added at the checkout when you register for the conference. The menu is as follows:

Main

• Pan-fried Loch Etive trout fillet, Parmentier potatoes, samphire, cockle, mussel and herb sauce (gf)
• Slow-roasted Gressingham duck leg, thyme and garlic potato terrine, cherry jus (gf)
• Beetroot, spinach and Beluga lentil Wellington, hasselback potatoes, mulled wine jus (vg)
• Mushroom Bourguignon Pie (vg)

Dessert

• Chocolate and orange tart, fresh raspberries, blood orange sorbet (vg)
• Blackberry and apple crumble tart, mulled wine syrup, blackcurrant sorbet (vg, gf)
• Tiramisu trifle, espresso-soaked sponge, mascarpone cream (v, gf)