Summary Food Writing with Andy Lynes

Please note: The first week’s session will begin at 18.00 to allow for introductions. The next three sessions will begin at 18.30.

Do you dream of writing transporting accounts of food markets, articles about your favourite ingredients or informative, entertaining reviews of restaurants? If so, you’ll need to develop a sharp, evocative, and compulsively readable writing style – as well as learning how to promote your work.

In this four-part evening course, food, drink and travel writer Andy Lynes will show you how it's done.

Andy's work has taken him around the globe, treading grapes in the Duoro Valley, picking olives in Sicily, cooking with TV chefs and eating and drinking his way around some of the hottest restaurant destinations in the world from Chicago to Bangkok.

He’s written about it all as a columnist for the Telegraph, Independent and olive magazine; food and drink editor and restaurant critic of the Metro, and as a contributor to numerous publications including BBC Good Food, Sainsbury’s magazine, Food Arts (in America), The Caterer and Chef magazine. He is also the author of four books on food, the latest of which is Brighton’s Best Cookbook: Recipes from the Top 20 Restaurants.

Examples of Andy's writing:

Using his wealth of experience, Andy will guide you through a series of fun, interactive exercises to sharpen your skills and fire your imagination. He’ll provide inspiration, valuable industry insights and top tips on how to get published, and you’ll also learn from our guest speakers Laura Rowe (editor at olive magazine) and Adam Coghlan (London editor at eater.com).

Each session will focus on a different area of writing, designed to help you develop your own unique style. By the end of the course, you’ll be writing and pitching with confidence.

Example of topics covered:

  • How to identify and take inspiration from the best food writing
  • How to make money from food writing
  • Food and drink feature writing
  • Reviewing restaurants
  • Food and travel writing
  • How to describe the flavours, aromas and textures of food without resorting to cliché (tasters provided!)
  • Mastering style and tone in food writing
  • Finding your food writing voice and standing out from the crowd
  • A food and drink magazine editor’s view

Guest speakers on this course:

Laura Rowe has been a journalist in the UK for more than a decade. After starting in local publishing, where she was eventually to edit five lifestyle titles, she moved on to specialise in food. Since then she’s written for the Guardian Word of Mouth blog and lovefood.com, among others, and edited award-winning local food magazine Crumbs.

Most recently, though, she's authored the internationally acclaimed Taste: the Infographic Book of Food and is currently editor of national consumer food brand, olive. This year she was named as FIPP's Rising Star and has been nominated for BSME's Food and Drink Editor of the Year (results to be announced in November). Laura has a phobia of baked beans and is addicted to gin and Percy Pigs.

Using a voucher to pay for this course?
Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.


Practical info Food Writing with Andy Lynes

Tea, coffee and elderflower cordial will be served on arrival, along with a light snack to keep you going.

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).


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