A chance to discover what is required to become a food writer, focusing on the different styles of food writing and how to pitch yourself. Between us, we offer years of experience writing recipes, features about food from ingredients to food politics, books, restaurant reviews, reporting and interviewing, internet and blogs. We offer help and guidance in a series of structured talks and tutorials, with hands-on cooking each night.

Tutors:

Lindsey Bareham’s cookery writing career evolved from restaurant reviewing, starting with a series of single subject cook books including potatoes, soup and tomatoes, leading to newspaper and magazine columns for seasonal recipes.

Lulu Grimes is Deputy Editor of Olive. She trained as a chef at Leith’s where she now
teaches Food Writing.

Guest  Jancis Robinson is an award-winning wine writer and broadcaster. Her books include
The World Atlas of Wine and Confessions of a Wine Lover.

Arvon's residential writing courses run from Monday afternoon to Saturday morning. Each course is tutored by two professional writers plus a guest writer who visits mid-week to read their work and answer your questions. There are daily workshops over four days running from Tuesday to Friday, and a one-to-one tutorial with each tutor too.
Click here for more information about the Arvon week.
If you would like more information about the course, call  Totleigh Barton on 01409 231 338