Writing About Food

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If you are interested in writing about food Aoife Carrigy, secretary of the Irish Food Writers’ Guild and experienced food writer, editor and blogger is teaming up with Dalkey Creates and The Mermaid to present a food writing workshop with a strong practical focus.

Dates: Oct 18 – Oct 19

Saturday 9am-12pm followed by lunch; Sunday 9-11.30am. An exciting workshop at The Mermaid Restaurant with 3 course lunch and wine.

Cost: €115 (this covers both days)

Book online here

Do you love good food as much as you love great writing?

Designed to appeal to writers of all levels of experience and spread over two morning sessions to allow for hands-on workshopping of written material, this unique event will include a Q&A session with entrepreneurial restaurateur Rachel Clancy, a skills-based demonstration from The Mermaid’s head chef, Hadi Fahes, and a convivial three-course lunch designed to get your creative juices flowing.

Over the course of this fun weekend, you will learn how to hone observation skills and engage all the senses in order to create visceral, evocative food writing; how to develop a strong personal voice and to adapt your style to the rigours of different forms; and how to adopt various tricks of the trade to give your writing real impact. We will compare food writing across eras and genres from Escoffier to Bourdain and beyond, examine routes to a professional food writing career and explore the satisfaction of writing for pure pleasure.

Each participant will bring with them a 100-word description of their most enduring food memory. You will also be presented with a brief at the end of the first morning session (Saturday 18th, 9am–1pm, including lunch), and will be asked to produce a short piece of original food writing in your free time that afternoon / evening. This material will be workshopped in the second morning session (Sunday 19th, 9am–11.30pm).

Price includes a three-course lunch with a glass of wine.

Whats on the menu?

To Start: Mezzo plate with rustic breads, hummus, taboullie, tapenades, caperberries, kalamatas, cured meats

Mains: Chargrilled whole fish (seasonal) served on the bone with baby vegetables and potatoes, garlic & lemon oil and summer herb oils

(Vegetarians catered for)

Dessert: Our amazing chocolate mousse, chic milkshake, choc chip cookies and salt caramel ice cream to share

Cheese board

Selection of Irish artisan farmhouse cheeses, crackers, quince jelly

 

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