2 - 7 September 2013
Find out how to craft a foolproof recipe and bring it to life on the page; how to find your way into print, armed with the tricks of the trade; how to find your own unique culinary voice;
and how to write creatively and informatively about food and travel. We will guide you to where your creativity lies, and show you just how thrilling this form of writing can be.
Fuchsia Dunlop is a cook and food writer. Her books include Shark’s Fin and Sichuan Pepper and Every Grain of Rice. She writes for various publications and is a regular guest on radio
Alastair Hendy’s cookbooks include Food & Travels Asia and the bestseller Home Cook. He contributes to many international publications and was voted Best Food Journalist and Best Food Photographer at the World Food Media Awards.
Guest Felicity Cloake is a food columnist for The Guardian and New Statesman. Her latest book is Perfect Host.
Totleigh Barton is a thatched, pre-Domesday manor house, nestled in the rolling hills of one of the most peaceful and beautiful parts of Devon. Surrounded by farmland, it is two miles from the village of Sheepwash, with walks along the River Torridge nearby.
See the Totleigh Barton page for more details
Single room: £680
Shared room: £620
Grants are available for those on low income - click here for more information.
You can book a place with a deposit of £150. The balance of your course fee is payable by six weeks before the course starts.
Book online (just click the blue button at the top right of the page) or by calling Totleigh Barton on 01409 231 338