Do you want to live the foodie dream?
LEARN HOW TO BE A FOOD WRITER & WRITE A COOK BOOK
SUDI’S FOOD WRITING WORKSHOP
WORKSHOPS ONCE A MONTH AT MY KITCHEN TABLE IN SW LONDON
Next date Saturday 7 August & Saturday 4 September 2021
Or bespoke by arrangement for groups, private classes & individual mentoring
If you spend most of your time thinking about food, writing is a hugely satisfying way to develop your knowledge and passion.
Whether you want to spread your joy and expertise in a particular cuisine or share your own recipes with the world, my intensive food writing workshop with lunch will provide the tools to inspire you.
£125 pp 10.30am-4.30pm including coffee with homemade biscuits, a splendid lunch with wine & a memorable day with practical exercises & inspiring examples of the best writing (& the worst to avoid too!)
It will be a Covid secure environment with all participants (& limited to 4) expected to take a lateral flow test the day before, ideally, age permitting, double jabbed as I am.
You may simply love food, work in a food business/ restaurant PR, be an inspiring chef with a brilliant book idea , this workshop will give you the tools and the confidence to get started.
You’ll leave buzzing with ideas and expert tips.
What the food writing workshop covers:
Develop your own voice & whether to be a specialist or generalist
Coming up with irresistible ideas & who to pitch to and how
How not to annoy your editors & get more work
How to write a book proposal & do I need an agent
I will share plenty of anecdotes from my, often culinarily decadent, life with the world’s most talked about chefs, restaurants & food events & travels
I CAN ALSO RUN ONE-ON-ONE MENTORING WORKSHOPS & ONLINE WORKSHOPS
email me: email@example.com for more details
WHO IS SUDI FOODIE?
I am the author of seminal handbook “How to be a Better Foodie” and a freelance journalist writing regularly for The i Paper, The Daily Mail, Mail Weekend, Weekend Telegraph, The Spectator, Platinum and Amex magazines.
I have a wealth of insider knowledge of editors, chefs and food producers around the world. My latest book is “Flipping Good: pancakes around the world.”
My work has taken me around the globe: making agnoletti with Massimo Bottura’s pasta guru; champagne pairing with Dom Perignon’s cellar master, discovering Elena Arzak’s favourite pintxos in San Sebastian, foraging with Rene Redzepi in Friuli-Venezia.